Coq au Vin Recipe by Manu Feildel

Manu has launched a recipe e-book (free to download) featuring this delicious recipe. You can also find recipes for Chicken and Leek Pie and Chicken Katsu Sando. Be tempted by eats inspired from around the world including Meena’s Sri Lankan Chicken Curry, Malaysian Fried Chicken with Coconut Rice, Moroccan Chicken Tagine, Vegemite Chicken Bites, Smoker BBQ Peri Peri Chicken, and BBQ’d Jerk Chicken with Pineapple Salsa.

Coq au Vin Recipe by Manu Feildel

Serves: 4 people
Prep: overnight.
Cook: 1 hour 10 minutes.

Ingredients

• 4 chicken marylands
• 1 bay leaf
• 4 sprigs thyme
• 2 teaspoons black peppercorns
• 3 bruised garlic cloves, 2 grated garlic cloves
• 750ml red wine (shiraz)
• 2 tablespoons neutral oil or olive oil
• 200g speck, cut into thick batons, skin removed and reserved
• 250g button mushrooms
• 50g unsalted butter
• 12 onion eschallots, skin peeled
• 60g plain flour
• 2 cups (500ml) beef stock
• 2 tablespoons tomato paste

Method

1. Place chicken, bay leaf, thyme, bruised garlic and black peppercorns in a large bowl. Pour wine over, cover and refrigerate overnight.
2. Drain solids, but reserve the wine. Heat oil in a casserole pan over medium-high heat, season chicken and cook (in two batches) until browned. Remove from pan and set aside.
3. Add speck to the pan and cook for 2–3 minutes until fat starts to render, remove from pan. Add mushrooms, and cook for 2–3 minutes until they colour. Then remove and add butter and onions, and cook for 2–3 minutes. Add garlic and cook for 1 minute, scatter flour and stir.
4. Deglaze the pan with the reserved wine and beef stock. Return chicken, speck, mushrooms, bay leaf and thyme from the marinade, and add the tomato paste to the pan.
5. Bring to a simmer, reduce heat to medium-low, cover with a lid and cook for 20 minutes, then remove the lid and cook for 40 minutes until the sauce has thickened and reduced. Season to taste, scatter with parsley and serve with pomme puree.

About Farm to Fork with Manu

This recipe was created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’. You can download Manu’s French and international recipes in this free e-book: https://inghams.com.au/our-brands/whats-new/farm-to-fork-with-manu/

To learn more about Ingham’s and ‘Farm to Fork with Manu’, visit inghams.com.au or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.