Serves 4
Method
This is a Padovan version of the iconic French dish, coq au vin – a beautiful wintery, indulgent dish for the family. It’s essential that the spatchcock is marinated for 24 hours, allowing the flavours of the red wine and Cognac to seep into the meat, transferring a stunning and intense flavour.
Fricassee
Cut the spatchcocks into quarters (marylands and breasts), with the breasts left on the bone.
Combine the spatchcock, vegetables, garlic, red wine and Cognac in a large bowl. Cover and refrigerate for 24 hours.
Remove from the refrigerator and strain. Pat dry the spatchcock and vegetables with a paper towel, keeping the wine and Cognac.
Heat the oil in a large cooking pot or flameproof casserole dish for 2 min over medium heat.
Add the spatchcock pieces, skin side down, and brown the skin. Turn and cook for 2 min. Remove the spatchcock and set aside.
Add the strained onions, carrot, celery and garlic to the pot and cook for 4 min over medium heat, stirring continuously. Add the red wine and Cognac and cook for 30 min, until reduced by half.
Preheat the oven to 180 °C (350 °F).
Return the spatchcock to the pot and season with salt and pepper.
Add the chicken stock, mushrooms and rosemary, and bring to the boil.
Transfer the pot to the oven and cook for 35–40 min. Taste and adjust the seasoning, if required.
Polenta
Meanwhile, bring 1 litre water to the boil in a large pan and slowly add the polenta in a stream, stirring continuously. Cook, stirring, for 40 min.
Add the cheese and butter and season with salt. Mix thoroughly, then cover the pan with a lid and leave for 5 min.
To serve
Spoon the soft polenta onto a serving plate and add the spatchcock, vegetables and sauce.
Garnish with fresh herbs.
