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Coq au Vin

I got this recipe from a chef customer. In their kitchen they do lots more super stuff to the recipe which sounded lovely but slightly went over my head. Here is his home cook’s version. I made it for the family, it was so good I caught my 8 year old son licking the plates clean before he loaded them into the dishwasher.

coq au vinServes 4 Hugh Grierson

  • 4 organic chicken leg quarters
  • 1/2 bottle good red wine
  • 25g butter
  • 1 tablespoon vegetable oil
  • 8 peeled shallots
  • 250g mushrooms, any type
  • 125g smoked bacon, sliced and fried until cooked through
  • 2-4 sprigs Fresh Thyme
  • Salt and pepper

Marinate the leg quarters in the red wine overnight in the fridge. When you come to cook it remove the leg quarters from the marinade and pat them dry. Keep the marinade in a pot big enough to take all the chicken and remaining ingredients. Heat the oil and butter in a frying pan over a high heat. When the butter foam subsides fry the chicken pieces on both sides until they are golden. Put the chicken back into the pot with the marinade and rest of the ingredients. Cook in a low oven Gas 2-3, 100C, for 2-3 hours. Remove chicken and vegetables from the cooking liquid and place on a heated platter. Turn the heat up and cook the liquid until it is reduced by half. Pour over the chicken and serve with mashed potato and green veg.