Summer Coq Au Vin

Summer Coq Au Vin from London Real Food Market

While working on the London photo book – a trip that took place three years ago – it was inevitable that I came across pictures that I didn’t remember taking. Naturally, this happened more than once and made me yell out, “Ohmigosh, how did you forget taking this picture, yo????” (I have a little Jesse Pinkman in me.) To be fair, I absolutely remember going to the Real Food Market early on Friday evening because I always remember a good market, especially if it has food.

Real Food Market London
So much good food in one location

However, I didn’t remember getting the summer coq au vin.

real food market london

As soon as I saw the picture, I remembered how fantastic it was. It’s possible that this dish was overshadowed by the Scotch egg that my brother got after I finished this. The Scotch egg was phenomenal (which should not be a surprise when you get an egg encased in sausage fresh out of the fryer), and I made note to replicate it when I returned home from the trip, which I did.

Unfortunately, it made me completely forget to replicate the summer coq au vin at the time.

So here I am, finally getting around to it, yo.

Summer Coq Au Vin
Giada was waiting for her hookup. (Didn’t happen.)

Summer Coq Au Vin

4 tablespoons olive oil
2 lbs chicken thigh, bone in*
32 oz peeled tomatoes, canned
2 cups chicken or vegetable stock (or water)
1-1/2 lbs of baby potatoes, cut in half
salt & pepper…and garlic powder if that’s how you roll**

In a large pan, heat oil. While the oil is heating up, sprinkle each side of the chicken pieces with salt, pepper and garlic powder. Add chicken to the oil, skin side down and cook until browned (about 4 minutes). Flip the chicken pieces to the other side and let cook for another 4 minutes.

Pour in canned tomato. Break up the tomatoes in the pan. Add stock. Bring to a boil. Add potatoes. Let the pan come to a boil again and then bring down to medium heat. Continue cooking until potatoes are soft (about 25-30 minutes). Season with salt and pepper.

Serve with bread.

Feel free to play around with this recipe. Next time, I’ll probably try adding in summer squash or artichokes. I ate the leftovers with pasta because I’m like Pavlov’s dogs when it comes to needing pasta when I see red sauce. It totally worked.

*You can substitute another part if you’d like
**Totally how I roll

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