After not being able to take part in the ‘Farewell Floyd Food Blogging Event’ last weekend due to feeling ill, I was so happy to read that the deadline for the competition had been extended to the 25th October, meaning I was able to take part after all!
The idea of the event is that we all cook a meal in tribute to this much-loved chef either by cooking up a classic Keith Floyd recipe, an adapted Keith Floyd recipe or a recipe of our own design inspired by, and in tribute to Keith Floyd.
Having been lucky enough to borrow my mum’s original copy of ‘Floyd on France’, I spent an evening trawling all the delicious recipes to find a true classic that I could attempt to cook for this event. I ended up deciding to cook his Coq au Vin recipe which is translated in his book as ‘Cockerel in Red Wine’.
So I set about getting all the ingredients including a decent bottle of red Burgundy as Floyd uses it specifically in his recipe and mentions that “Burgundy is supposed to be famous for Coq au Vin”.
As for my own take on this recipe, I decided to use free-range chicken from Somerset as well as local cider brandy.
Now for my gluten free twist, I used cornflour to make my Beurre Manié and gluten free bread for my Garlic Croutons. This meant that my whole family could enjoy this fantastic dish, as I cooked it in Somerset on a weekend visit home.
I hope everyone that had taken part in this event has had as much fun creating their dishes as I have with mine and I hope that others try this fantastic Coq au Vin recipe. I also hope the late, great Keith Floyd would appreciate my twist of his recipe, as he was born and raised in Somerset too!
Serves 4 to 6
4lb (2kg) Free-range chicken joints (from Somerset preferably)
5ozs (150g) Green streaky bacon, cut in cubes
20 Small Onions
4ozs (125g) Butter
1/2 Glass Brandy (Somerset Cider Brandy)
2 pints (1ltr) Red Burgundy
1 Bouquet Garni (made with fresh Thyme, Parsley and Bay Leaves)
2 Cloves Garlic
Salt and Pepper
7ozs (200g) Button Mushrooms
Garlic Croutons (Gluten Free)
1 Fry the chicken, bacon and onions in about 2.5ozs (65g) of butter in a large pan.
2 When they have started to brown, chuck in the brandy and flame.
3 Pour on the red wine and add in your bouquet garni, garlic, salt and pepper.
4 Bring to the boil, add the sugar, cover and simmer for approximately 2 to 3 hours or until the chicken is cooked.
5 At the end of the cooking time, heat the mushrooms in some butter.
6 Remove the chicken from the pan when it is done, putting it into a deep platter to keep warm.
7 Discard the garlic and bouquet garni, then add the mushrooms to the sauce and simmer for 5 minutes.
8 Make a Beurre Manié with the remaining butter and cornflour and add it to the sauce little by little.
9 Stir it well until the sauce had thickened.
10 Arrange the chicken pieces in the platter and pour the sauce over, garnishing with the garlic croutons.
Serve with potatoes of your choice, or crusty bread, green vegetables and/or a green salad.
Back to the Chopping Board: Farewell Floyd: Food Blogging Event