6 ISSUES FOR JUST £6 Subscribe to Lancashire Life today CLICK HERE

Coq au vin recipe from the Anchor in Hulbridge

10:37 03 August 2012

Daniel Watkins is head chef at the Anchor in Hullbridge. He’s worked with some great chefs over the years but one of his best mentors was his mum who got him interested in cooking from an early age. A great advocate for local produce, Daniel also likes to go foraging for wild herbs and flowers along the River Crouch in his spare time. Here Daniel shares his recipe for coq au vin with a difference.


 
Ingredients
Serves 2-4


6 Essex bird chicken legs
250g of quality Wick’s Manor bacon (thick cut)
6 peeled and chopped shallots
1 large carrot (peeled and chopped)
1 leek (trimmed and roughly chopped)
A bottle of French red wine
3-4 tbsp olive oil
Maldon sea salt and black pepper
1 head of garlic (halved across)
A few sprigs of thyme
A bay leaf
1 tsp of white peppercorns
75ml of brandy
75ml of port
A splash of sherry vinegar
500ml of chicken stock
500ml of veal or beef stock


To garnish
100ml of thick cut/chunky lardons
A braised baby onion
Salted, wafer-thin toasted bread


To prepare:
Put the chicken legs, bacon and chopped vegetables into a bowl and completely cover with the red wine. Leave in a fridge, ideally for 24 hours.
Strain the wine off and keep for later. Keep the bacon and vegetables to one side, but dry off the chicken by patting with a kitchen towel.
Heat the olive oil in a large casserole dish. Season the legs with salt and pepper and fry on each side until a rich, golden brown. Set aside. If needed, add a touch more oil and then add the vegetables and bacon. Sweat them off over a medium heat for 10 minutes or until they soften. Add the garlic and herbs with the peppercorns and continue to fry.
Deglaze the dish with the sheer vinegar, Port and brandy and reduce to a sticky glaze. Now pour the two stocks and saved wine in and add the two chicken legs. Simmer for 30 minutes or until the legs are cooked through and skim off the scum that forms on the top. Remove the legs and strain the stock through a sieve and put into a clean, wide pan. Boil it up vigorously, reducing it to make a rich, syrupy sauce.
Saute the lardons separately until crisp. When ready, return the legs to the sauce and add the braised onion and lardons. Warm through and divide equally onto serving plates.
Garnish with thyme sprigs and the salted, wafer thin bread and enjoy.


Get the taste
The Anchor Riverside
Pub and Restaurant
Ferry Road, Hullbridge
Essex  SS5 6ND
01702 230777



 
















 


















0 comments

More from Food & Drink

Fri, 13:30
Mary Berry and fellow Bake Off judge Paul Hollywood. (Love Productions/Mark Bourdillon)

Millions tune in to see the Queen of Baking share her culinary wisdom each week on The Great British Bake Off – but how much do you really know about judge and food writer Mary Berry?

Read more
Fri, 00:00
The Golden Rule

Pull up a chair, dine on fine food or enjoy superb ales in one of these fantastic Lake District inns.

Read more
Pubs and Bars Lake District
Friday, August 19, 2016
Colin surrounded by hams in the drying room

The art of making real British charcuterie would probably have been lost but for one family. Roger Borrell reports

Read more
Thursday, August 18, 2016
The Seafood Pub Company App

Get a free £10 voucher this week only at the Seafood Pub Company when spending £100. For App users only or download the app and you will receive the £10 as a joining gift.

Read more
Chris and Steph Stephenson

A couple from Morecambe set up the UK’s first free range milk business and it might just save the dairy industry. Roger Borrell reports.

Read more
Lancashire Food
Monday, August 15, 2016
The Midland Hotel

You can dine in style along the Lancashire and Lake District coastline, as Emma Mayoh discovered

Read more
Coastal Lancashire Lancashire Restaurants Pubs and Bars
Wednesday, August 10, 2016
The cafe at the Garden Kitchen, Holden Clough Nursery

A journey to the garden centre doesn’t always have to be such a chore, there’s plenty of delightful food on offer as well.

Read more
Afternoon Tea
Sunday, August 7, 2016
The Alchemist will be serving the Melbuccino, made with peach syrup, milk, Licor 43 and espresso foam

Manchester is welcoming its first ever week long cocktail festival this August and is definitely an event for the calender.

Read more
Cocktails
Friday, August 5, 2016
Tom Wood in Huntley's Restaurant

The knives are out and the gloves are off for a butcher determined to make the cut at this year’s World Butchers’ Challenge in Australia. Emma Mayoh reports

Read more
Lancashire Food
Friday, July 29, 2016
Cuts of Cumbrian lamb, creamed potatoes, peas, broad beans and gem lettuce

Castle Green in Kendal was the venue for a Lancashire Life luncheon. Roger Borrell reports

Read more
Lancashire Life Luncheon
Friday, July 22, 2016
Avocado and lime salad; Roasted tenderstem broccoli, grilled halloumi and cherry tomato salad; Warm avocado salad with roasted red pepper dressing

Whatever the weather, enjoy a taste of summer with these delicious salads

Read more
vegetarian
Friday, July 15, 2016
The magnificent seven brewers

Seven Salford brothers have brewed up a highly successful business making craft beer. Mairead Mahon reports

Read more
Wednesday, July 13, 2016
Porcetta

Some of the world’s best chefs want suckling pigs and porchetta from Lancashire on their menus, as Emma Mayoh discovered.

Read more
Lancashire Food

Topics of Interest

Food and Drink Directory

Newsletter Sign Up

Sign up to the following newsletters:



Subscribe or buy a mag today

subscription ad

Lancashire Life Application Link

Local Business Directory

Lancashire's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search