CHRISTMAS OFFER 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.

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




Shop with us at Great British Life

More from Food & Drink

Yesterday, 00:00
Assorted hampers

If you are after a luxury christmas hamper this season, look no further, here is a list of local suppliers in and around Lancashire.

Read more
Thu, 15:49
Death at Downturn Abby

Can you solve the great Downturn murder mystery? Then join us for a frightful night with After Dark Entertainment on 15 January 2016.

Read more
Tue, 16:35
Ten Acres Hamper

Welcome to Ten Acre - a wonderful world of deliciously quirky snacks, where every flavour has a story to tell

Read more
Gaynor Doyle preparing the batch of cupcakes ready for the oven

Treat yourself this Christmas with a boozy bake from Liverpool Cake Company. Words by Rebekka O’Grady

Read more
Friday, November 20, 2015
10 of the best champagnes and sparkling wines for Christmas

It’s hard to deny a glass of champagne over the festive period - but which sparkling wines are worth the splurge and which should you avoid?

Read more
Friday, November 20, 2015
Eggnog cupcakes with dark spiced rum

The Liverpool Cake Company share their delightful, boozy festive recipe for 24 cupcakes

Read more
Friday, November 20, 2015
Steaks are the speciality of the house

This country inn has become a hot ticket for diners who love exceptional steaks cooked to perfection. Martin Pilkington reports

Read more
Lancashire Restaurants
Wednesday, November 18, 2015
First of the Seasons Grouse
Roasted with Lavender and Honey, Fennel and Peach, Yakitori Livers on Toast

Game season is in full swing. For Steven Smith and his team at the Freemasons at Wiswell, there is no better time to celebrate good food.

Emma Mayoh reports

Read more
Game Meat Lancashire Restaurants
Tuesday, November 17, 2015
Seafood Pub Company

Why not treat yourself to an overnight stay for two people with dinner, breakfast and a bottle of Prosecco at the Barley Mow in Pendle for £125, or Derby Arms in Longridge for £150

Read more
Monday, November 16, 2015

Undergraduates are working with Lancashire super-chef Nigel Haworth to come up with the ideal dish. He spoke to Roger Borrell

Read more
Lancashire Food
Friday, November 13, 2015
Nigel's hotpot

Betty’s hotpot was the stuff of legend on Coronation Street, here is one that award winning chef, Nigel Haworth, made earlier

Read more
Lancashire Food
Thursday, November 12, 2015
Merlin's Milk Loaf

By Julie and David Peeks of Artisan Foodworks

Read more
Tuesday, November 10, 2015
Tucking in to a delicious lunch at Fourstones

Harriet MacArthur braves all weathers in some of Lancashire’s remote regions to feed hungry people on game shoots. Emma Mayoh reports. Photography by Glynn Ward

Read more
Game Meat
Friday, November 6, 2015
Pupils, Putter Ransibrahmanukul, Amelia Greenwood-Smith, Jacob Holgate and Niamh Burby with head chef, Danny Holder

Meet the award winning chef reinventing school dinners in Clitheroe. Emma Mayoh reports

Read more

Subscribe or buy a mag today

subscription ad

Topics of Interest

Food and Drink Directory

Local Business Directory

Lancashire's trusted business finder

Job Search in the Cotswolds

Search For a Car In Your Area

Property Search