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Coq au vin

Merrilees Parker from Food Uncut
Merrilees Parker cooks up a great variation on the favourite French classic coq au vin, to served with smooth, creamy slow-cooked celeriac

Coq au vin

Method

1. Place the chicken in a non-reactive dish, add all the ingredients for the marinade and leave for at least 24 hours.

2. Drain and put the chicken pieces to one side.

3. Melt 40g of the butter in a large casserole. Gently fry the pancetta and the onions until lightly browned. Add the chicken pieces, garlic, bouquet garni and mushrooms and fry until golden.

4. Pour the brandy over the chicken and carefully flambé.

5. Add the wine and bring to the boil. Cook over a medium heat for about 1 hour and 20 minutes. Remove the chicken and vegetables and keep warm.

6. Mix together the flour and remaining butter and whisk into the sauce. Cook for 5 minutes, until the sauce is thickened. Adjust the seasoning as necessary.

7. Meanwhile, make the celeriac mash. Peel the celeriac and cut into chunks.

8. Heat the butter in a large saucepan and fry the shallots.

9. Add the sliced celery and wine and cook for 5-10 minutes over a gentle heat, until the wine has reduced.

10. Tip in the diced celeriac and cook for a further 5 minutes.

11. Pour in the vegetable stock and cook for a further 5 minutes, until the stock has reduced.

12. Add the cream and cook for 1 hour and 30 minutes, over a very low heat.

13. Strain through a sieve, reserving the juices.

14. Using a hand blender, whiz the celeriac, adding enough of the reserved cooking juices to make to a smooth puree.

15. Stir in the butter and reheat gently.

16. Garnish the coq au vin with thyme sprigs and chervil and serve immediately, with the celeriac mash.

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Serves: 6

Prep: 1 hr, plus 24 hrs marinating
Cook: 3 hrs 15 min

Ingredients

For the marinade

1.8kg chicken, jointed (or 6 chicken supremes with skin on)
100g unrefined caster sugar
20g sea salt
20g cracked white pepper
300ml Red wine

For the sauce

60g unsalted Butter
100g pancetta lardons
20 baby onions or Shallots, peeled
1 clove Garlic, chopped
1 bouquet garni
20 shitake mushrooms, quartered
80ml Cognac
500ml Red wine
20g plain flour
thyme sprigs and chervil, to garnish

For the celeriac mash

3 Celeriac, peeled and diced
1 tbsp Butter
100g Shallots, sliced
3 sticks Celery, washed and sliced
250ml White wine
250ml vegetable stock
500ml double cream
125g Butter
sea-salt and freshly ground black pepper