Wedding at Upper Court, Saturday 22 September

Monday, September 24, 2007

Specially requested main course of coq au vin (free-range organically reared chicken, Oakfield organic portobello mushrooms, Home farm Bredons Norton bacon) with dauphinoise potato, french beans and baby carrots

Coq au vin sauce

The free-range chicken for the coq au vin is taken off the bone before sealing and adding to the tray with onions, the portobello mushrooms, fresh thyme and a couple of bottles of red wine . The bones are then roasted and made into stock - boiling for 6 hours. This is reduced, then seived and the bones put back into the pan, covered with water (refreshed) and boiled for a second time - so you are maximising the flavour. When the chicken is cooked this is seprated and chilled. Later the two stocks are added to the sauce which is then adjusted for flavour & seasoning, a drop of port added and it is thickened.

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