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

Shop with us at Great British Life

More from Food & Drink

Mon, 00:00
Banana panna cotta

The Clarence in Bury has all of the right ingredients for the perfect dining pub. Emma Mayoh reports

Read more
Bury Pubs and Bars Lancashire Restaurants
Wednesday, April 20, 2016
Clitheroe Food Festival

Our guide to some of the best food and drink events in the county throughout 2016

Read more
Things to do in Lancashire Lancashire Food
Monday, April 18, 2016
Bellisimo in Burnley

The red rose county is now nationally recognised as a haven for Latin food lovers. Mairead Mahon reports

Read more
Italian Food Lancashire Restaurants
Style in every corner of El Gato Negro on King Street, Manchester

El Gato Negro has just opened in Manchester. This Spanish-style tapas restaurant - its name means black cat - needs no luck. The owners have assembled the ingredients for success, writes Ray King

Read more
Manchester Restaurants Spanish Food
Wednesday, April 13, 2016
Spelt Sourdough at Artisan Foodworks

The award winning Artisan Foodworks bakery and the Merlin’s Bakery Café have plenty to offer food lovers. Here are a few reasons to visit.

Read more
Sunday, April 10, 2016
Meat on the menu at Hawksmoor  Photo by Toby Keane

Just how long can you age a steak? That thought occurred as I tucked into a 55-day aged rump steak at Hawksmoor in Manchester, writes Louise Allen-Taylor

Read more
Manchester Restaurants
Thursday, April 7, 2016
Cucina Seventy Three, Lancashire

Award-winning authentic Italian cuisine in the heart of the Ribble Valley...

Read more
Thursday, March 31, 2016
Preparing the pizza base

Meet the Cleveleys mum with the recipes for success. Emma Mayoh reports

Read more
Wednesday, March 23, 2016
John Waite's Kitchen

John Whaite shares his recipe for this zesty treat

Read more
Wednesday, March 23, 2016
John Waite's Kitchen

John Whaite shares his recipe ideal for spring lamb

Read more
Monday, March 21, 2016
John Whaite and sister, Jane Tasker

Introducing our new food and drink columnist John Whaite. Emma Mayoh went to meet him at his new cookery school

Read more
Saturday, March 12, 2016
Italian food in Lancashire

With many award winning establishments in the county it’s no surprise that Italian food remains as popular as ever in Lancashire.

Read more
Lancashire Restaurants Italian Food
Friday, March 11, 2016
Sweet treats Afternoon Tea Mitton Hall

If you are looking for a special treat, afternoon tea in the Ribble Valley is sure to please, reports Mairead Mahon. Photography by Glynn Ward

Read more
Mitton Afternoon Tea
Tuesday, March 8, 2016
Mrs Kirkhams

We visit a long-standing Lancashire cheese maker with a proud history. Emma Mayoh reports. Photography by Glynn Ward

Read more
Lancashire Food Cheese

Topics of Interest

Food and Drink Directory


Subscribe or buy a mag today

subscription ad

Local Business Directory

Lancashire's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search