Simon Hopkinson served up a coq au vin rustic stew with chicken thighs and legs on Saturday kitchen.

The ingredients for the marinade: 1 bottle good-quality red wine (preferably Pinot Noir), 1 tbsp redcurrant jelly, 1 small onion, chopped, 2 sticks celery, chopped, 1 carrot, chopped, 4 garlic cloves, un-peeled, bruised, 3-4 sprigs fresh thyme, 2 bay leaves and 2 cloves.

For the stew: 4 large chicken joints (thigh or leg), skinned, 1 tbsp olive oil, plus extra for shallow frying, 100g smoked pancetta, rind removed, cut into large cubes, salt and freshly ground black pepper, 1 tbsp plain flour, 25g butter, 20 button onions, peeled, 20 button mushrooms, 3 tbsp cognac, olive oil, for shallow frying, 4 thick slices of good-quality white bread, crusts removed, cut into triangles, 3-4 tbsp chopped fresh parsley and boiled or steamed potatoes, to serve.