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.
