4 chicken marylands
750 ml red wine
2 carrot (peeled and 2 cm dice)
2 stick celery (peeled and 2 cm dice)
1 onion (peeled and 2 cm dice)
1 head garlic (cut in half)
100 gm Speck (1cm dice and reserve trim)
2 bay leaves
1/2 bun thyme
1 tsp peppercorn
40 gm butter
200 gm button mushrooms (trim)
1 bunch baby carrots (peel and trim)
1 bunch baby turnips (wash and cut in half)
1 bunch spring onion bulbs (trim the tops and bottom)
1 Place the tefal sauté pan on high heat, add oil and marylands, place chicken skin side down. When nice and brown, turn Maryland over and seal the other side. Remove from the pan and set aside.
2 In the same pan add the vegetables and speck trim, sauté, when nicely coloured, add the Marylands back in the pot and add herbs and peppercorns. Pour in wine and bring to the boil, once boiling light the pot to flame wine.
3 When flame goes out, place a lid on tefal sauté pan and reduce to a simmer, simmer for 1 hour, or until chicken is gently coming away from the bone. 4 Place tefal wok pan on medium heat and add butter, place all the garnish and diced speck in pan and colour lightly, add in a small ladle of liquid from the coq au vin, place lid on and cook for 3 minutes or until carrots and turnips are just cooked.
4 Remove the marylands from pot very gently, strain the red wine and reserving all liquid. Place chicken Marylands back in pan with the garnish pour over coq au vin and serve.
Recipe created by Guillaume Brahimi with Tefal’s Heritage Triply collection.