Rachel Khoo cooks coq au vin barbecue sticks with red wine dipping sauce on The Little Paris Kitchen.

Rachel says: “Rooster stewed in red wine for several hours is traditional coq au vin. I thought I’d shake that on its head and make a barbecue version with a red wine dipping sauce.”

The ingredients are: 8 barbecue skewers, soaked in water for at least an hour if bamboo, 1 1/2 pounds boned chicken legs*, with skin on, 5 ounces lardons or cubes of smoked bacon, 2 large carrots, cut into large chunks, 8 small new potatoes, 8 small button onions, peeled and left whole, 1 tablespoon red wine vinegar, 1 tablespoon cornstarch, 1 tablespoon sugar, Salt and pepper, 8 small button mushrooms, brushed or peeled and 1 tablespoon olive oil.

For the marinade: 2 garlic cloves, finely chopped, 1 onion finely chopped, 2 tablespoons butter, 4 small sprigs thyme, 3 bay leaves and 2 cups red wine.