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Valentine's Coq au Vin

Romantic Valentine's Day Coq au Vin

February is fast approaching, and that means Valentine's Day is coming! Some of us will want to bury our heads and pick up a takeaway; others might be looking to 'woo' their special someone. The way to many people's hearts (in our collective experiences here at Springfield) is through their stomachs! Try your hand at this incredible Coq au Vin recipe by Raymond Blanc. If anyone knows romance through cuisine, it's the french. (The wine really helps!) Serves 2... If there's more than 2 of you for a special Valentine's dinner... well...


Raymond uses 1 Whole Chicken, butchered into 10 skin-on portions. You or your partner might have a preference of cut from a chicken, this recipe works with all of them but we'd recommend letting us do the dirty work and go for:
  • 2 x Free Range or Organic Breast Portions
  • 2 x Free Range or Organic Whole Legs
  • 2 x Free Range or Organic Thighs (Bone-in, skin-on)
  • 1 heaped tbsp Plain Flour
  • 3 tbsp Olive Oil
  • Salt & Pepper to season
  • 1 litre of good quality red wine
  • 2 Large Carrots
  • 2 Celery Sticks
  • 10-12 Baby Onions (depends how 'baby')
  • 1 Bouquet Garni (2 Bay Leaves, 6 sprigs of Thyme, Parsley stalks, tied together)
  • 200g Smoked streaky Bacon
  • 400g Small button Mushrooms
  • 1 tbsp Fresh flat-leaf Parsley