Lockdown recipe: Lussmanns’ coq au vin
Andrei Lussmann has been quietly expanding his gastro empire around Herts and Oxon. Now you can bring him into your home with this delicious, idiot-proof recipe.
The brand new Lussmanns Sustainable Fish & Grill in Oxford barely had time to open its doors this March before lockdown kicked in (although not before Muddy managed to slink in and sample the wares, naturally) – a crying shame, as the restaurant’s modern menu and sustainable local ingredients make it a force to be reckoned with.
Luckily, Andrei has penned this super-easy lockdown recipe to bring a little Lussmanns’ to your table at home. Just lay out that white tablecloth, light a few tealights and we’re good to go.
COQ AU VIN
2 x Free-range chicken legs
150g Chopped tomato wedges
400ml Beef stock
Handful of fresh basil
150ml White wine
80g Red onion, sliced
6g Fresh red chilli
Heat the oil in an oven proof casserole dish and add your seasoned chicken legs. When these begin to turn nicely golden, add the red onions.
When the onions are caramelised, add the basil, garlic, chilli and pour over your white wine. Stir.
Then stir in your stock.
Cover and place in an oven (180°C) for 1 -1.1/2 hours or until the meat starts to fall off the bone.
Season to taste.
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