Posted: December 10, 2015

Recipe (basically Coq Au Vin but with Scrumpy instead of wine)

Fry off pancetta in a little butter until browned and all fat given up. Take from pan and keep aside.

Season thighs both sides with S&P and fry off in pancetta fat until brown and crispy and keep aside.

Slice Onions and fry in pancetta fat and also keep aside.

Drain off residue fat and keep for thickening later.

De-glaze pan with cognac and flambe to burn off alcohol.

Add Onions, Chicken, Carrots, Mushrooms plus celery and apple if using (does add sweetness as I used Dry Scrumpy).

Add a little stock or cube and the thyme and rosemary sprigs.

Cover with as much of the Scrumpy as is needed and drink the rest.

Simmer on stove-top or in oven for an hour.

Mix flour with pancetta fat to make a thickening roux and add this slowly to pot stirring well between each addition until it reaches the right consistency.

Simmer for 10 minutes, taste and season of necessary and serve.

I didn’t claim it was a healthy recipe or one for someone on a diet BUT it was SCRUMPtious!!


  • 4oz Pancetta cubed

  • 8 Chicken Thighs

  • 1lb Carrots sliced

  • Splash of Cognac

  • 1lb Mushrooms

  • 1 Small sprig of Rosemary

  • 2 Apples peeled and sliced (optional)

  • 1 stick Celery sliced (optional)

  • Butter

  • 4 Large onions

  • 4 pints Dry Scrumpy (Sheppys!!)

  • Chicken stock or cube

  • Few sprigs of thyme

  • Salt and Pepper

  • Flour to thicken

Posted by: Daniel Twigg