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Coq au riesling
SERVES 4-6. HANDS-ON TIME 40 MIN, SIMMERING TIME 20 MIN
“I’ve never been entirely happy with coq au vin, as the ‘vin’ bit always seems rather pale. Alsace’s answer to coq au vin, coq au riesling, works better because white wine with cream and lots of parsley looks much more appetising.”
MAKE AHEAD
Cool, cover and chill for up to 2 days or transfer to freezerproof containers and freeze for up to 1 month. Defrost in the fridge overnight and reheat until piping hot to serve.
FOOD TEAM’S TIP
Put the shallots in a heatproof bowl and pour over just-boiled water to cover. Set aside for 5 minutes, then drain. This loosens the skins so the shallots are easier to peel.
• 2 tbsp vegetable oil
• 70g unsalted butter
• 12 shallots, peeled but left whole (see tip)
• 3 garlic cloves, finely chopped
• 160g British free-range smoked bacon lardons
• 250g chestnut mushrooms, wiped and halved if large
• 1 free-range chicken (about 1.7kg), jointed into 8 pieces
• 1 tbsp plain flour
• 500ml medium-dry riesling
• 350ml chicken stock
• Fresh bay leaf
• A few fresh thyme sprigs
• 100ml single cream
• 1 medium free-range egg yolk
• Small handful flatleaf parsley, chopped, to garnish
• Mashed potatoes to serve
YOU’LL ALSO NEED…
• Shallow flameproof casserole
1 Heat half the oil and butter in the casserole and fry the shallots, garlic and bacon lardons until the shallots start to colour. Add the mushrooms and fry for a couple more minutes. Transfer everything to a bowl using a slotted spoon.
2 Add the remaining oil and butter to the casserole. Dust the chicken joints with flour and brown them in a couple of batches. Put all the chicken back in the casserole and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Season with a teaspoon of salt and plenty of black pepper. Bring to a simmer and cook for about 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm.