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The proprietor of Trinity restaurant in Clapham, Essex boy Adam learnt his trade at Claridge’s and the prestigious Square restaurant in Mayfair. Trinity has gone on to be voted into the top ten best London restaurants, and has been included in the Times top 100 restaurants in the UK for the last two years running.


Method for the coq au vin

  1. Pre-heat the oven to 180°C/ 375°F/ Gas mark 5.
  1. Place the chicken, red wine vegetables, bay, thyme and peppercorns in a large glass bowl and marinade in the fridge for 12 hours.
  1. Remove the chicken from the wine and dry well on a cloth, pour the wine through a colander and reserve the vegetables. Season and brown the meat in a large heavy based casserole pan.
  2. Remove from the pan, add the mirepoix and brown well in the same pan. Add the wine and reduce by half.
  3. Place the chicken back on top, add the stock to only just the level of the chicken and bring to the boil. Place the casserole with a cartouche paper lid (no pan lid) into the oven for 35 minutes. Remove and allow to rest.
  4. Pass the pan through a colander, then pass the sauce through a chinoise and reduce by half. Once reduced add the chicken back to the sauce.

Method for the parsley mash

  1. Roughly pick and blend the curly parsley with the water in a blender.
  2. Line a bowl with a colander, muslin cloth and add 200g ice.
  3. Bring the parsley water up in a large heave based pan whisking continuously, the chlorophyll with separate from the water at about 80°C, at this stage poor all of the liquid onto the bowl with muslin and allow to drain for an hour until a thick parsley puree is left in the muslin. Scrape this off and reserve for the mash
  4. Place the potatoes in water and add a pinch of salt. Cook until soft and drain.
  5. Rice them twice and place into a pan on the stove. Add the butter until the mash begins to split and now bring the mash back with the milk. Ensure the mash is tight and now add the green chlorophyll until the mash is bright green and tastes of parsley.

Method for the garnish

  1. Sauté the onions in a small pan until brown, add the pancetta and brown well, now add the mushrooms, a small ladle of brown stock, a small knob of butter and reduce until cooked and glazed, finish with the chopped parsley and reserve.

To serve

  1. Spoon the mash into a large quenelle onto the side of the plate. Make a large well in the mash and pour in the sauce. Dress 3 or 4 pieces of the chicken and garnish on the other side and serve.