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
Pre-heat the oven to 180°C/ 375°F/ Gas mark 5.
Place the chicken, red wine vegetables, bay, thyme and
peppercorns in a large glass bowl and marinade in the fridge for 12
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.
Remove from the pan, add the mirepoix and brown well in the
same pan. Add the wine and reduce by half.
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.
Pass the pan through a colander, then pass the sauce through a
chinoise and reduce by half. Once reduced add the chicken back to
Method for the parsley mash
Roughly pick and blend the curly parsley with the water in a
Line a bowl with a colander, muslin cloth and add 200g
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
Place the potatoes in water and add a pinch of salt. Cook until
soft and drain.
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
Method for the garnish
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.
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