Gordon Ramsay’s coq au vin

Here’s a great take on this French dish by the legend Gordon Ramsay. The perfect meal for our cold winter nights.



  • 1 organic chicken , jointed into 8 (you can ask your butcher to do this)
  • 5 tbsp plain flour
  • 4 tbsp olive oil
  • 250g smoked bacon, cut into lardons
  • 12 shallots , peeled
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 bay leaves
  • 100ml cognac
  • 1 bottle red wine
  • 100ml chicken stock
  • 12 baby carrots , peeled
  • 12 baby leeks , trimmed


  1. Neaten up the chicken drumsticks by cutting through the skin and flesh half way along the bony bit and scraping it back towards the meaty end. Cut through the bones with a pair of poultry shears or a sharp knife to get rid of the knuckles and neaten the ends. Trim the wing tips.
  1. Tip the flour into a shallow bowl and season well, add the chicken pieces and turn them over with your hands so they are well coated. Put the chicken on a plate and season again.
  1. Heat 4 tbsp olive oil in a large shallow casserole and brown the chicken in batches. Brown the bacon and shallots, using more oil if you need to. Add the herbs then the cognac and bubble everything together to deglaze the pan. Pour in the wine and bring to a boil, add the chicken pieces, pressing them into the wine so they are submerged. Turn down the heat and simmer uncovered for 10 minutes until the wine has reduced slightly then add the chicken stock and simmer uncovered for 40 minutes or until the liquid has reduced by half. Add the vegetables 30 minutes before the end.
  1. If the sauce still looks too liquid at the end of cooking, remove the chicken and bubble it fiercely until it reduces some more. Serve the chicken with the vegetables and the sauce spooned over.

Recommended wine: The Alto Rouge will pair well with all the flavours.

Source: bbcgoodfood

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