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Coq au vin

James Martin from James Martin's Favourite Feasts
An overnight marinade adds depth to Daniel Galmiche's French classic

Coq au vin

Method

1. Put the chicken and red wine in a bowl and leave to marinate overnight.

2. Heat half the butter in a pan, add the shallots and pancetta and fry for 2 minutes. Add the garlic and cook for a further minute. Take off the heat and put to one side.

3. Drain the chicken, setting aside the marinade for later. Heat the remaining butter in a large casserole dish and brown the chicken on all sides.

4. Sprinkle over some plain flour and add the shallots, pancetta, garlic and button mushrooms.

5. Pour over a little of the brandy and ignite to flambé the mixture if you can. Pour the marinade and the chicken stock into the pan and bring up to the boil. Turn down the heat and simmer for 30 minutes.

6. Serve with creamy mashed potatoes.

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Serves: 6-8

Prep: 15 min, plus overnight marinating
Cook: 45 min

Ingredients
8 joints chicken, on the bone
700ml Red wine
knob Butter
5 cloves Garlic, finely chopped
1 handful plain flour
10 Shallots, diced
150g Pancetta, diced
200ml chicken stock
300g button mushrooms
creamy mashed potato, to serve