Coq au Vin Rosé
This lighter and brighter summer spin on the comfort food classic is lemony and vagrant and couldn't be simpler to make. Salting the chicken ahead is worth the additional step even if it's just for an hour or two (but it can be done a couple of days in advance). The salt penetrates the chicken seasoning it to perfection while also helping the skin get extra crispy.
Ingredients
- 1.8 kg chicken
- unsalted butter for cooking
- 5 banana shallots halved
- 6 garlic cloves peeled
- 350 mL rosé wine
- 1 fennel bulb thinly sliced (on a mandoline if possible)
- 2 lemons unwaxed, thinly sliced (on a mandoline if possible)
- olive oil for brushing
- 1 bunch radishes trimmed
- salt and freshly ground black pepper
Instructions
- Generously rub salt all over the chicken – you should use about 2 teaspoons of salt. Set aside until ready to cook. At this point, you can leave the chicken covered in the fridge for a day or set it aside at room temperature while the oven preheats.
- Preheat the oven to 220°C fan (475°F).
- Melt a knob of butter in a large heavy-based saucepan or casserole dish (Dutch oven) over a medium heat (I use a wide cast-iron pan for the job). Add the shallots and cook for 5–6 minutes until they start to colour nicely, then add the garlic and cook for 2 minutes.
- Add the chicken, breast-side up, and cook for 4–6 minutes until the base of the chicken begins to colour and crisp. Pour in the rosé and simmer for 2 minutes.
- Lift the chicken with some tongs and slide the sliced fennel and lemons underneath. Drizzle or brush the top of the chicken with oil and place it in the oven. Roast for 25 minutes, then add the radishes. Return to the oven and cook for a further 20–30 minutes, or until golden on top and the juices run clear. (Pull the drumstick away from the breast to check).
- Serve the chicken on a platter on a bed of the lemons, fennel, and radishes.
- Season with black pepper and serve with potatoes or lots of baguette for soaking up the juices.
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