It’s time for miniature vegetables in all the sherry. Yeah? Yeah. Sherry is great – more on that later.
Without the disembiggened carrots and twee micro-onions, this would just be a pallid coq au vin. But because the base flavours are quite timid, it felt like an opportunity to let the sherry shine. Plus, I really wanted to write a recipe that included the instruction “now pour in a bottle of sherry”. I’ve stopped a little short of that, but you’ll still need most of a pint of crisp, delicious fino.