CHICKEN COQ AU VIN

INGREDIENTS

  • 1/4 cup Pukara olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery sticks, diced
  • 4 garlic cloves
  • 200g button mushrooms
  • 200g speck, roughly diced
  • 3 sprigs thyme
  • 3 bay leaves
  • 40g Ashgrove butter
  • 3 Nichols chicken marylands
  • 2 tbsp tomato paste
  • 1 tbsp Four Rose plain flour
  • 500ml Taltarni red wine
  • 500ml chicken stock
  • fresh parsley, to serve

METHODS

  • Step 1 Into a large pot, add olive oil, onion, carrot, celery, garlic cloves, mushrooms, speck, thyme, bay leaves and butter. Allow to saute for approximately 15 minutes over a low to medium heat. Add chicken marylands to the bottom of the pot, saute for a further 15 minutes.
  • Step 2 Remove chicken from the pan and add tomato paste, flour and red wine, simmer for 5-10 minutes. Add chicken back to the pot along with chicken stock. Simmer for a further 20-30 minutes.
  • Garnish with fresh parsley.

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