Coq Au Vin


PREP TIME 10 minutes
COOK TIME 1 hour 10 minutes


25g Ashgrove butter
1 drizzle Pukara olive oil
2 ½ cups swiss brown mushrooms, chopped in half
1 portion pork speck, chopped into lardons
1 brown onion, thinly sliced
4 star anise
5 sprigs thyme
2 Nichols chicken marylands
1 pinch Tasman sea salt
3 cups tomato stock
1 ½ cups red wine
1 packet Old El Paso chili con carne roasted tomato sauce
1 tbsp honey
4 kalettes leaves


Step 1
Place butter in tray over hot charcoal with a drizzle of oil and add mushrooms, speck, onion, star anise and thyme before placing in drumsticks skin facing down and a pinch of salt and leave to cook for approx 20 minutes.

Step 2
After 20 minutes of cooking over charcoal add tomato stock, red wine, chilli con carne and honey. Turn chicken over and mix all together before leaving it to cook for a further 30-45 minutes.

Step 3
Once cooked, plate up with a few kalette leaves on the top.