eCook Meal
Creation’s Coq au Chardonnay
with exotic mushrooms, leeks & fresh parsley
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R196.00
for 4 servings · R49.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 170 mlSour Cream 250 ml 250 ml at R36.99 · 68% of packR25.15
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Polenta needs 400 mlPolenta 500 g R51.99 · whole pack (size can't be divided)R51.99
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Mixed Exotic Mushrooms
- Creation Chardonnay Wine
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creation’s Coq au Chardonnay?
The preparation time for Creation’s Coq au Chardonnay with exotic mushrooms, leeks & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Creation’s Coq au Chardonnay with exotic mushrooms, leeks & fresh parsley?
The total time required to make Creation’s Coq au Chardonnay with exotic mushrooms, leeks & fresh parsley is between 35 and 60 minutes.
How many servings does Creation’s Coq au Chardonnay provide?
4 servings
What are the main ingredients in Creation’s Coq au Chardonnay?
Carrot, Chicken, Cornflour, Creation Chardonnay Wine, Creme Fraiche, Leek, Mixed Exotic Mushrooms, Onion, Parsley, Polenta
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Creation’s Coq au Chardonnay?
Carrot, Chicken, Cornflour, Creation Chardonnay Wine, Creme Fraiche, Leek, Mixed Exotic Mushrooms, Onion, Parsley, Polenta
How many calories does Creation’s Coq au Chardonnay have?
884 calories
How much fat content does Creation’s Coq au Chardonnay have?
grams