Jun Tanaka is a celebrity chef over here in the UK, who makes fairly regular appearances on the food channel (which is also the most watched channel in my house). I met him at Taste of London this year, and it was very exciting! 🙂 He’s Japanese, but lives in the UK, and owns a French restaurant, and I’ve always found that combination rather amusing. My friends who have been to Pearl (his restaurant) have enjoyed his food, and it’s definitely somewhere I hope to visit in the not so distant future.
He made this dish on Market Kitchen last week, and it looked really good – which is why we decided to try cooking it during the weekend. It’s more complicated than the average “throw everything together” dinner, but was definitely worth it! I’ve realised that I have a soft spot for anything that is slow cooked… especially when it’s rainy or cold. 🙂
The chicken was tender and literally falling off the bone after being simmered for about an hour, just the way I like it. Jun serves it with boiled potatoes, but we served it with a baguette which we had at the time. It went pretty well together, and the bread was definitely handy to clean our plates! I do have to admit to taking many shortcuts when cooking this though.
Coq au vin
Adapted from Jun Tanaka’s Market Kitchen recipe
- 500ml red wine
- 4 chicken legs/thighs, skin on
- 100g bacon lardons
- 250g chesnut mushrooms
- 2 carrots, chopped
- 1 onion, chopped
- 1 leek, chopped
- 3 cloves garlic
- 3 sprigs thyme
- 2 bay leaves
- 600ml chicken stock
1. Place the chicken legs and thighs in a large bowl, together with 50g of bacon lardons, carrots, onions, leeks, garlic, thyme and bay leaves. Pour the red wine over this, and marinate overnight.
2. The next day, remove the chicken from the marinade mix, and pat dry with kitchen paper.
3. Pour some olive oil into a pan, and brown the chicken for about 2-3 minutes on each side, till golden brown. Remove from pan.
4. Using the same pan, brown the bacon lardons till the oils are released. Add the chesnut mushrooms, and marinade (from before – including the vegetables) to the pan, and simmer until the liquid is reduced by half.
5. Pour in the chicken stock, and simmer for 30-40 minutes until the chicken is cooked.
6. Season with pepper (to taste), and serve with baguette slices.