“A classic coq au vin, while utterly delicious, is quite a stagey recipe to prepare. There are lots of different elements that are cooked separately before being added at different times to a casserole dish,” explains Marcus Wareing.
“With this recipe I’ve taken out as many of the stages as possible, while ensuring that the end result is just as tasty as the original. It’s good enough for a dinner party, but easy enough for a weeknight family dinner.”
