Marcus Wareing served up a tasty coq au vin with brandy and honeyed carrots on Saturday Kitchen.<\/p>\n
The ingredients are: 4 tbsp duck fat or butter, 2 celery sticks, quartered, 1 onion, chopped, 2 carrots, chopped, 4 garlic cloves, finely grated, 4 tbsp plain flour, 1 whole large chicken, jointed into 8 pieces, skin on bone in, 250g smoked streaky bacon, cut into 1cm lardons, 250g button mushrooms, halved if too large, 200g shallots, halved, 2 tbsp brandy, 3 bay leaf, \u00bd bunch fresh thyme, 750ml bottle white wine, 500ml good-quality chicken stock, 2 tsp cornflour (optional), \u00bd bunch fresh flatleaf parsley, leaves chopped, \u00bd tsp table salt and \u00bd tsp freshly ground black pepper.<\/p>\n
For the honeyed carrots: 500g carrots, heritage if possible, halved lengthways, 1 tsp cumin seeds, toasted, 2 tbsp olive oil, 2 tbsp honey, 1 tsp Dijon mustard, 1 tbsp white wine vinegar, 50ml extra virgin olive oil, 20g hazelnuts, 200g cr\u00e8me fra\u00eeche, handful fresh chopped mixed soft herbs such as mint, chives, parsley or oregano, sea salt and freshly ground black pepper.<\/p>\n