Churchill’s finest fare: Coq au vin

Winston Churchill loved his food, and here, from this hearty beef fillet tournedos to a tempting clafoutis, are some of the dishes – as prepared by his chef Georgina Landemare – that fuelled his struggle against the Nazis.

Serves 6

• 1 medium 1.3kg (3lb) chicken or 2 thighs, 2 breasts and 2 drumsticks
• A piece of bacon, about 225g (8oz), or 225g (8oz) smoked bacon lardons 
• 40g (1½oz) butter 
• 12 small onions 
• A bouquet garni 
• 12 button mushrooms 
• Salt and freshly ground black pepper 
• 2tbsp brandy 
• 300-425ml (10-15fl oz) Burgundy wine 
• 25g (1oz) flour 
• A few sprigs of thyme 
• Fleurons of puff pastry for garnishing 

Cut the chicken into 6 pieces (if using a whole one) and cut the bacon into thick cubes (unless using lardons). 

Melt half the butter in a large, lidded saucepan and brown the bacon with the onions. 

When golden, add the chicken pieces, bouquet garni, mushrooms and seasoning.

Cover the pan and cook on a medium heat for 5-10 minutes, until all is brown. Remove the lid and take off any excess fat with a spoon. 

Pour the brandy over the mixture. Tilt the pan slightly and, using a safety match, flame the brandy to burn off the alcohol.

Add the Burgundy, cover and cook for 45 minutes, or until the chicken is tender and cooked through. 

Make a thickening sauce by creaming the remaining butter and flour together with a wooden spoon. 

Stir in enough of this to just thicken the sauce, immediately before serving. Garnish with a few sprigs of thyme and fleurons of puff pastry.

Recipes adapted from Churchill’s Cookbook by Georgina Landemare, published by Imperial War Museums, priced £12.99, with additional photography by Will Heap. www.iwm.org.uk.