It’s not often I look through a cookbook and mentally bookmark at least half of its recipes. Knowing that it can be whipped up fairly easily, and not be left to a day where I have hours to spare in the kitchen. But when I flip through a Bill Granger cookbook, I know that it is something I can do. Plus his recipes ALWAYS work for me. Always.
Some of you probably know about my unadulterated love for Bill Granger. Meeting him was one of the highlights of my 2010, and not one I will forget in a hurry. In fact, meeting the man in the flesh has made me love him more. He’s exactly as you see him on the television, in fact – he might even be nicer! And so, so smiley.
Watching him on Bill’s Tasty Weekends has reminded me that I had this dish sitting in my evergrowing pool of backlogs. As winter is quickly coming to an end, I figured that I should probably blog about it before it became too warm to even contemplate such a dish!
This coq au vin recipe is taken from his latest book Bill’s Basics. As the title suggests, the theme is “basic” food which is easy to cook, yet not bland. He has tried to simplify cooking techniques, minimise ingredient lists, and give classic dishes a more modern twist. The only thing I can criticize about the book is that I much prefer the photography in his older cookbooks, which were done by the amazing Petrina Tinslay.
Bill’s explanation of this dish totally won me over, and as such I’m quoting it here (because let’s face it, I’ll never be able to do it as well as he does):
Traditionally made with red wine and cooked overnight, classic coq au vin always seems to take forever and loses the thing I love most about chicken: the crispy skin. In this version you roast the chicken with lardons, then add white wine and finish off with freshly pan-fried mushrooms. That way you get both the lovely wine and herb infused juices, and the crispy chicken skin with non-flabby mushrooms.
And you know – whilst this is not a “traditional” coq au vin, it was still absolutely delicious. I love chicken skin (I know, totally unhealthy but I can’t help it!), and this dish definitely brought out the skin in all it’s crispy glory. What made this dish for me was the combination of crispy chicken skin and soft, rich mushrooms. Contrasting textures always work, for me anyway!
If you’re interested in a different take on coq au vin, do try this recipe. It’s very forgiving, and you can add more/less of each individual ingredient as needed (for example, if your pancetta comes in 150g packets, just use the whole amount. Mine comes in 140g packets).
So, who’s your “Bill Granger”? I would love to find out, so let me know!
Bill’s Coq Au Vin
Slightly adapted from Bill’s Basics
- 1.2kg chicken drumsticks
- 140g pancetta
- 10 shallots, diced
- 4 sprigs thyme
- 1 sprig rosemary
- 1 teaspoon dried chilli flakes
- 250ml white wine
- 2 tablespoons olive oil
- small knob butter
- 400g chestnut mushrooms, sliced
- 3 garlic cloves, crushed
1. Preheat the oven to 220’C.
2. Arrange the chicken drumsticks in a roasting tin, and scatter with the pancetta, shallots, rosemary, thyme and chilli flakes. Season with salt and pepper, drizzle with some olive oil. Roast for 20 minutes.
3. After 20 minutes, add the white wine to the tin, and roast for another 20-25 minutes (until the chicken is cooked through). Remove from the oven and set aside.
4. Heat the butter and olive oil in a pan, and cook the mushrooms and garlic over medium high heat for 5 minutes till they are nicely browned.
5. Add the mushroom/garlic mixture to the roasting pan containing the chicken, and you’re done! Serve with crusty white bread and/or a salad.
I’m sure Petrina Tinsley would be very impressed with your photography Su-yin! And yes I remember how excited you were when you met Bill, that was so cute 😀
Aww thanks Lorraine. I would be over the moon if she liked my photography!!
My Bill is Nigel ;P
Ah yes Nigel. I do enjoy his show I must say.
I like the sound of that dish! Crispy Roast Chicken skin is the best! Just tell yourself the fat melts away on cooking! ;0) (We had roast chick today for dinner! sluuurp!)
My ‘Bill’ is James Martin…..he is my ‘go gooey at the knees’…
I do like Mr Smiley though and think Nigel Slater’s writing is excellent! You can picture it as he describes it…
“Melts away the fat” – I certainly like that idea! 😉 More crispy skin for me please.
Oooh I’ve met James Martin (not one to one, but at a food show), he’s hilarious!
This is quite a different version of coq au vin, white instead of red wine and crispy chicken skin instead.. just as yummy!
Definitely! In fact I might even go as far to say I prefer this – but I do have a crispy chicken skin obsession…
I can almost smell this looking at it, it looks really tempting.
BTW Not sure who my “Bill” is, probably James Martin although I don’t take a blind bit of notice of his cooking. LOL.
Lol. James Martin is a brilliant pastry chef though, I was in total awe when watching some of the things he came up with on Sweet Baby James.
This looks equally delicious! I love all the ingredients in this dish!
It tastes equally delicious too 😉
I definitely have to try this – it looks fabulous. Thank you for sharing, and for your inspiring kitchen creations – have really enjoyed reading your posts.
Thank you for your lovely comment! Am glad you’ve enjoyed the posts.
Looks absolutely fabulicious! Kudos to you.
Thank you!
I haven’t tried eating nor cooking coq au vin before. Curious about how it feels like as the chicken goes into my mouth … so is the mushrooms …
Oh, I think I really love Laura Calder, Anna Olson and Michael Smith. I love Nigel Slater, too! I have too many Bill Granger’s … LOL!
Ah one day if we finally manage to meet I will cook this for you. 😛
Oh and nothing wrong with having too many Bill Grangers! Hee.