Top chefs' classic dishes from coq au vin to salade nicoise, selected by Observer Food Monthly • Part 2 of this series launches on Tuesday Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into ..."cm slicespearl onions 1kgsmall button mushrooms 1kg, clea...
Top chefs' classic dishes from coq au vin to salade nicoise, selected by Observer Food Monthly • Part 2 of this series launches on Tuesday Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into ..."cm slicespearl onions 1kgsmall button mushrooms 1kg, clea...
Share this Article
Recommended