Hi.
I'm Johnny Marsh and welcome back to my retro food series.
Today I'm gonna show you how to do, all time classic: Coq au vin.
[Music] First step, what I'm gonna do we need to brown
off the chicken.
So I've got my chicken in a bowl.
Season.
Salt and pepper.
And a little bit of a tip, just to thicken the sauce whilst it's cooking, is to add a
little bit of flour to it now.
It doesn't need to be coated in it.
Just needs to be lightly covered.
Like that.
That's perfect.
And what that will do, that will just start to thicken the sauce as it cooks and as it
raises in the oven.
So.
I've got my pan, hot here.
Just add a little bit of oil.
Make sure it coats all the pan.
Add the chicken.
We want a real crispy skin, so again there's just more flavor going in.
All you gotta do now is let it brown.
For a full list of ingredients, just go in the description box.
That's what you're looking for, crispy golden skin.
I just need to turn now.
Okay.
So now it's done.
I'm gonna transfer into a bowl.
Now I'm gonna move this to one side and I'm gonna crack em on the sauce.
Just add a touch of olive oil in.
And as you can see we got the smoked streaky bacon, thyme, garlic, mushrooms, and onion.
We need to brown off the garlic first.
You can find a full list of ingredients in the description box.
So, the garlic goes in.
Give it a stir.
Be careful.
We don't wanna, we don't wanna color the garlic.
We don't wanna bitter taste.
Bacon.
Streaky bacon.
If it ain't smoked, it ain't bacon, for me.
Just until add on's.
Nothin' fancy.
Straight in.
Give it a quick stir.
At this point I'm gonna add the thyme.
The cap flew most there.
Everything's starting to color.
This is gonna be one part wonder.
You can put this on half hour, nip out, go to Tesco, go to big market, wherever, come
back and you feed 'em.
This point you wanna add your mushrooms.
And your onions.
Again, give it a quick stir.
This is a real French classic but kind of adopted by the English in the 1970s.
Give it a quick stir.
Make sure nothing's sticking, and just leave it to sweat and color.
So, now everything's starting to sweat.
All of the flavor is starting to infuse.
Everything is starting to marry.
We're gonna add, add back in the brown chicken.
Give that a quick stir.
Then, I'm gonna add in the wine.
Doesn't have to be expensive.
This is just a cheap bottle of red.
This is important now.
You're going to cover half of the ingredients in there.
Then you're gonna let it reduce by a quarter.
So now it's reduced by the quarter.
All we're gonna do is add in some chicken stock.
And we're just gonna go up to the top of the chicken.
Give that a stir.
Give it a, a quick season.
Give it an extra mix.
So now I'm gonna put the lid on.
I'm gonna put it into a preheated oven at 180, for 25 to 30 minutes.
And it'll be lovely.
So, whilst the chicken's cooking, what I've done is peeled a parsnip.
And I've peeled the layers down each, individual layer.
And it's given me these.
And these I'm gonna give you a wicked little, a wicked little trick.
It's gonna be parsnip crisps.
And let me tell you now, and let me warn you.
You're gonna get addicted.
These are the nicest crisps you will ever eat.
So, normally you'd have a deep fat fryer at say 170.
Its around at 170 now.
I just heated up some oil in a pan.
If it's too hot it will burn.
Put these in, but be careful.
It's gonna go nuts, okay?
At first the bubbles will go nuts, but they will call down.
Once They calm down and basically stop is when they're gonna be ready.
What you wanna do is prepare yourself.
Get a cloth out.
And get some salt ready for seasoning.
Always keep these mixing.
This is just so that they don't stick.
So now they've stopped bubbling.
I'm gonna transfer them onto this.
Gonna give them a quick season.
This is basically to just drain them, and to take away all the excess oil.
Be very careful at this point.
This is why deep fat fryers are probably a bit safer.
Please make sure you turn off the oil straight away.
You don't want a fire.
Straight over.
A bit of salt.
That's absolute crucial.
Make sure you season when the oil is hot, so it absorbs the flavor.
I'm just gonna leave these to cool now.
And then we're ready to plate up.
I'm now taking it out the oven.
It's at 20 to 25 minutes.
I'm basically taking it so that the sauce is thickened.
Everything's started to really come together.
What I'm gonna do now is I'm gonna start to plate it up.
I've made myself some mash.
Some nice, creamy mash.
Cook potatoes until soft.
Put butter and milk into a pan, add it seasoning, mix together, nice, creamy mash.
So now we're ready to plate up.
Bring it over.
Put it onto something so it doesn't burn through.
Get a pipping bag.
Obviously you don't have to use a pipping bag.
This would be perfect for dinner parties.
Quick, easy.
Okay.
Take it over to the dish.
Make yourself a little well
I'm gonna take off the thyme.
Take it over.
Put into onto there.
Another piece of chicken.
I would say this generally severs 2 to 4.
Depending obviously on how much you want to eat.
Put that all over the top.
Press down.
Make sure you get all the mushrooms, all the onions.
Place around the sides.
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Now for the parsnip crisps.
Make sure you don't leave any of the sauce in.
Touch of crash just to brighten it up.
This is my wicked take on a classic recipe.
Come back again for another episode of retro food.
[Music]