6 ISSUES FOR £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

Thu, 00:00

Time for you to help us find the Lancashire Life 2017 Food and Drink Award winners

Read more
Sunday, February 12, 2017

We’ve chosen some of the best Instagram accounts in and around Lytham that are serving up some fine dining visual delights to their followers.

Read more
Lytham Lancashire Restaurants Instagram
Friday, February 10, 2017

Craig Wilkinson never intended to stay in the family business but he and his wife are now leading The Bay Horse at Ellel near Lancaster into its 25th year. Emma Mayoh reports.

Read more
Lancashire Restaurants Pubs and Bars Lancaster
Monday, February 6, 2017

Manchester has been recognised as a pioneer of the Northern coffee scene and it’s easy to see why as the flood of independent coffee shops have well and truly taken over the city. People are now shunning the big brand coffee chains in favour for somewhere a little more quirky with great coffee. Here’s a short guide to some of Manchester’s best coffee hangouts for your next visit to the city.

Read more
Manchester Restaurants Afternoon Tea
Saturday, February 4, 2017

Divine chocolates from Chadderton’s Éponine look almost too good to eat. Emma Mayoh tried, and failed, to resist.

Read more
Chocolate Oldham

Ad Feature: The Butlers Arms

Tuesday, January 31, 2017

Welcoming both locals and visitors to the village and set in a casual dining atmosphere...

Read more
Thursday, January 26, 2017

Bowland is a place bursting with delicious offerings – so we’ve chosen some of the best restaurants and eateries serving up some visual treats to get your taste buds tingling.

Read more
Instagram Bowland
Thursday, January 26, 2017

Recipe by Tattu’s executive chef Clifton Muil.

Read more
Asian Food
Friday, January 20, 2017

Just whisper it, but the Scots can’t get enough of Lancashire haggis. Emma Mayoh reports

Read more
Lancashire Food
Friday, January 13, 2017

Our guide to some of the best food and drink events in the county throughout 2017

Read more
Things to do in Lancashire Lancashire Food
Tuesday, January 10, 2017

Some of our county’s top chefs travelled to London to showcase their spectacular food at a special pop-up restaurant. 
Emma Mayoh joined them

Read more
Monday, January 2, 2017

We head for Kendal, on the edge of the Lake District, to get a very pleasant taste of a hotel with a Cheshire connection, writes Louise Allen-Taylor

Read more
Luxury Break
Friday, December 23, 2016

The festive season is all about spending time with your loved ones, and that includes your furry friends to. We have selected five of the best pubs in Lancashire that welcome you and your dog.

Read more
Dogs Pubs and Bars Christmas
Sunday, December 18, 2016

Turkey, sprouts, cheese and even Christmas pudding, these recipes will make sure that none of your Christmas food goes to waste.

Read more
Christmas

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Subscribe or buy a mag today

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