Si and Dave served up tasty coq au pouilly-fume (chicken with red wine and cream) using a Northern French recipe on the Hairy Bikers – Chicken & Egg food show.

The ingredients are: 3 bay leaves, fresh or dried, 1 sprig fresh thyme, 1 sprig fresh parsley, 1 chicken, jointed into 8 pieces, or 8 chicken pieces, bone in, 750ml bottle Pouilly-Fumé or other Sauvignon Blanc, 1 tbsp olive oil, 100g unsmoked bacon lardons, 1 onion, finely chopped, 15g butter, plus extra to serve, 200g button mushrooms, 3 garlic cloves, finely chopped, 1 egg yolk, 100ml single cream, salt and freshly ground black pepper, handful fresh parsley, roughly chopped, to serve and egg noodles, cooked and buttered, to serve.