Our very own exclusive Clarendelle wines have teamed up with the talented Nick Honeyman & team at Paris Butter. Their French styled bistro dishes are exactly the sort of fare you would be served in France with a Bordeaux wine like this. The rich warmth of the wine really highlighting the spices, & its earthy undertones a real match for the mushroom components. This is a great dish with the cooler evenings just around the corner... Don't forget the Clarendelle, bought to you exclusively by FWD Co.!
Coq Au Vin
- 6 Chicken legs
- 2 Star anise
- 1 stick of Cinnamon
- Thyme Garlic bulb, halved
- 2 rashers of Bacon
- 375ml Red Wine
Toast aromatics, pan fry bacon & deglaze with 100ml of wine. Add aromatics & herbs, and transfer to an oven dish. Seal with foil and bake at 140c for 2 hours.
Cep Jus/Mushroom Stock
- 50gm Tsuyu Sauce
- 25gm Dried Porcini
- 250ml Chicken stock
Steep the porcini in chicken stock & tsuyu for 2 hours keeping liquid above 60c.
- 250gm of mixed & sliced local mushrooms.
- Use a mixture of varieties like Woodear, Oyster, Shiitake & Swiss Brown mushrooms.
Sauté with EVOO, just to tender on medium heat. Season with love
- 1kg Waxy potatoes like Nadine, Jersey Benne or Gourmandine
- 1 clove of garlic
- 1 sprig of thyme
- 150gm of cold cubed butter
- 1.5 cups of milk
Boil potatoes in salted water with thyme & garlic & simmer till tender. Set aside to cool. Pass the potatoes through a ricer into a bowl containing the butter & stir to combine. Pass through a sieve to get a fine puree as desired. You can refrigerate at this point if you're preparing ahead of time. Heat milk in a saucepan till just before boiling and stir slowly into your potatoe mix.
To bring this dish together plate the chicken with a generous stack of local mushrooms. Place your Pomme puree on the side and drizzle your Cep Jus over the top.
Wine Match - Clarendelle By Haut-Brion Bordeaux Rouge
Clarendelle By Haut-Brion Rouge 2014 matches perfectly with the flavour and aromatics of the Coq au Vin.