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Lockdown recipe: Andrei Lussmann’s coq au vin

Grey skies getting you down? We've got just the thing. Recreate gastro-hero Andrei Lussmann's gorgeous coq au vin at home with this foolproof recipe. Just make sure you have a nice tipple to hand while you chop - chef's perks, you know.

Most of you will be familiar with the Lussmann name (if not, WHERE HAVE YOU BEEN?!). For those of you who are a little hazy, Andrei Lussmann runs the fantastic local Lussmanns sustainable fish and grill restaurants, now in Harpenden, St Albans, Tring, Hitchin, Hertford and Oxford.

Andrei Lussman

As we’re all missing our nights out (anyone else forgotten the meaning of the cherished word ‘babysitter’?!), Andrei has penned this super-easy recipe to bring a little cheer. Just lay out that white tablecloth (!), light a few tealights and you’re sorted, right?!

Coq au vin

Andrei Lussmann’s coq au vin


Serves 2

2 x Free-range chicken legs
150g Chopped tomato wedges
400ml Beef stock
Handful of fresh basil
150ml White wine
80g Red onion, sliced
6g Fresh red chilli
25ml Oil
10g Garlic


Heat the oil in an oven proof casserole dish and add your seasoned chicken legs. When these begin to turn nicely golden, add the red onions.
When the onions are caramelised, add the basil, garlic, chilli and pour over your white wine. Stir.
Then stir in your stock.
Cover and place in an oven (180°C) for 1 -1.1/2 hours or until the meat starts to fall off the bone.
Season to taste.

Oh and, don’t tell everyone, but Lussmanns is currently running a brilliant ‘To Go’ service, including ‘ready-to-cook’ chilled Lussmanns dishes, fresh fish, veg boxes, bread, cheese, coffee and tipples. What’s not to like?

Find more ideas here


1 comment on “Lockdown recipe: Andrei Lussmann’s coq au vin”

  • Lizzie O'Donohoe April 30, 2020

    I’ve used Lussmanns ‘to go’ service over the last 2 weekends and it’s thoroughly delicious. Couldn’t be easier, just chuck it in the oven in the dishes they give them to you in. Really reasonably priced too. Plus it means I get to drink the Chenin Blanc that I love in the restaurant, at home. Having 3 courses with wine kind of feels like you’re going out too.


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