What are the main ingredients in Creation’s Coq au Chardonnay?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Creation’s Coq au Chardonnay?

Calories: 884, Carbs: 103 grams, Fat: grams, Protein: 51.1 grams, Sugar: 16.8 grams, Salt: 191 grams

How do I prepare Creation’s Coq au Chardonnay?

SAUTÉ AWAY: Place a deep pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the trimmed mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Season to taste. Remove from the pan, cover to keep warm, and set aside. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chicken chunks and fry for 2-4 minutes until golden and cooked through. Season to taste. Remove from the pan and set aside. MAKE THE MIREPOIX: Boil a full kettle. In a bowl, loosen the cornflour with 20ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and simmer for 1-2 minutes until almost all evaporated. FINISH THE COQ AU VIN: Once the wine has almost all evaporated, pour in 300ml of boiling water and the loosened cornflour. Simmer for 5-6 minutes until slightly reduced and thickened. In the final 1-2 minutes, add the cooked chicken back to the sauce. Season to taste. PERFECT POLENTA: While the sauce is reducing, place a pot over high heat. Pour in 1L of boiling water and add a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, and the crème fraîche. Stir until well combined and silky smooth. A FIVE-STAR FEAST!: Make a bed of the creamy polenta. Top with the saucy coq au chardonnay. Sprinkle over the golden mushies and the picked parsley. Service, please!

What should be prepared from my kitchen to make Creation’s Coq au Chardonnay?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Creation’s Coq au Chardonnay

Name: Creation’s Coq au Chardonnay
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Creation Winery’s take on the classic French dish, coq au vin, uses a full-bodied, subtly spicy Chardonnay as the flavour base. With layers of sun-kissed pear and peach, plus hints of piquant vanilla, this reduced wine sauce perfectly complements the rich polenta, pan-fried vegetables, and mini chicken fillets. Plat délicieux!

Creation’s Coq au Chardonnay

with exotic mushrooms, leeks & fresh parsley

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Cornflour
Creation Chardonnay Wine
Creme Fraiche
Free-range Chicken Mini Fillets
Fresh Parsley
Leeks
Mixed Exotic Mushrooms
Onion
Onions
Polenta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

SAUTÉ AWAY
Place a deep pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the trimmed mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Season to taste. Remove from the pan, cover to keep warm, and set aside. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chicken chunks and fry for 2-4 minutes until golden and cooked through. Season to taste. Remove from the pan and set aside.
MAKE THE MIREPOIX
Boil a full kettle. In a bowl, loosen the cornflour with 10ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and simmer for 1-2 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 150ml of boiling water and the loosened cornflour. Simmer for 5-6 minutes until slightly reduced and thickened. In the final 1-2 minutes, add the cooked chicken back to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 500ml of boiling water and add half a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, and the crème fraîche. Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au chardonnay. Sprinkle over the golden mushies and the picked parsley. Service, please!

Mixed Exotic Mushrooms - 125g
Free-range Chicken Mini Fillets - 150g
Cornflour - 5ml
Leeks - 100g
Onion - 1
Carrot - 120g
Creation Chardonnay Wine - 30ml
Polenta - 100ml
Crème Fraîche - 45ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

SAUTÉ AWAY
Place a deep pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the trimmed mushrooms and fry for 4-5 minutes until golden, shifting occasionally. Season to taste. Remove from the pan, cover to keep warm, and set aside. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chicken chunks and fry for 2-4 minutes until golden and cooked through. Season to taste. Remove from the pan and set aside.
MAKE THE MIREPOIX
Boil a full kettle. In a bowl, loosen the cornflour with 20ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and simmer for 1-2 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 300ml of boiling water and the loosened cornflour. Simmer for 5-6 minutes until slightly reduced and thickened. In the final 1-2 minutes, add the cooked chicken back to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 1L of boiling water and add a teaspoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 5-8 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, and the crème fraîche. Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au chardonnay. Sprinkle over the golden mushies and the picked parsley. Service, please!

Mixed Exotic Mushrooms - 250g
Free-range Chicken Mini Fillets - 300g
Cornflour - 10ml
Leeks - 200g
Onion - 1
Carrot - 240g
Creation Chardonnay Wine - 60ml
Polenta - 200ml
Crème Fraîche - 85ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

SAUTÉ AWAY
Place a large, deep pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the trimmed mushrooms and fry for 5-6 minutes until golden, shifting occasionally. You may need to do this step in batches. Season to taste. Remove from the pan, cover to keep warm, and set aside. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chicken chunks and fry for 2-4 minutes until golden and cooked through. Season to taste. Remove from the pan and set aside.
MAKE THE MIREPOIX
Boil a full kettle. In a bowl, loosen the cornflour with 30ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 5-6 minutes until soft, shifting occasionally. Pour in the wine and simmer for 2-3 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 450ml of boiling water and the loosened cornflour. Simmer for 6-7 minutes until slightly reduced and thickened. In the final 1-2 minutes, add the cooked chicken back to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 1.5L of boiling water and add a tablespoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 7-9 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, and the crème fraîche. Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au chardonnay. Sprinkle over the golden mushies and the picked parsley. Service, please!

Mixed Exotic Mushrooms - 375g
Free-range Chicken Mini Fillets - 450g
Cornflour - 15ml
Leeks - 300g
Onions - 2
Carrot - 360g
Creation Chardonnay Wine - 90ml
Polenta - 300ml
Crème Fraîche - 125ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

SAUTÉ AWAY
Place a large, deep pan over a medium heat with a drizzle of oil and a knob of butter. When hot, add the trimmed mushrooms and fry for 5-6 minutes until golden, shifting occasionally. You may need to do this step in batches. Season to taste. Remove from the pan, cover to keep warm, and set aside. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chicken chunks and fry for 2-4 minutes until golden and cooked through. Season to taste. Remove from the pan and set aside.
MAKE THE MIREPOIX
Boil a full kettle. In a bowl, loosen the cornflour with 40ml of cold water until smooth. Set aside. Rinse the halved leeks thoroughly and roughly chop. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the chopped leeks, the diced onion, and the diced carrot. Fry for 5-6 minutes until soft, shifting occasionally. Pour in the wine and simmer for 2-3 minutes until almost all evaporated.
FINISH THE COQ AU VIN
Once the wine has almost all evaporated, pour in 600ml of boiling water and the loosened cornflour. Simmer for 6-7 minutes until slightly reduced and thickened. In the final 1-2 minutes, add the cooked chicken back to the sauce. Season to taste.
PERFECT POLENTA
While the sauce is reducing, place a pot over high heat. Pour in 2L of boiling water and add a tablespoon of salt. Once boiling, slowly whisk in the polenta, stirring constantly until there are no lumps. Reduce to a low heat and cook for 8-10 minutes, whisking often, until the polenta is soft and the texture is thick and creamy. Turn off the heat, add a knob of butter, seasoning, and the crème fraîche. Stir until well combined and silky smooth.
A FIVE-STAR FEAST!
Make a bed of the creamy polenta. Top with the saucy coq au chardonnay. Sprinkle over the golden mushies and the picked parsley. Service, please!