Three recipes from Manu Feildel to transport you to Paris – Coq au Vin, Chicken Basquaise, Cafe de Paris Stuffed Chicken Schnitzel

As you tune in to all the action of the Paris 2024 Olympics, be transported to France with these delicious culinary creations from Manu Feildel: Coq au Vin, Chicken Basquaise, and Café de Paris Stuffed Chicken Schnitzel.

 

Manu has launched a new recipe e-book (free to download) featuring these three delicious recipes, alongside Chicken and Leek Pie, Chicken Katsu Sando, and 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.

 

Manu’s Coq au Vin

Serves: 4. 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, cook for 2–3 minutes until they colour, then remove and add butter and onions, 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 lid and cook for 40 minutes until sauce has thickened and reduced. Season to taste, scatter with parsley and serve with pomme puree.

 

Manu’s Chicken Basquaise

Serves: 4. Prep: 30 minutes. Cook: 50 minutes

 

INGREDIENTS

1.8kg fresh whole chicken

Sea salt flakes and cracked black pepper

2 tablespoons olive oil

50g butter

2 brown onions, thinly sliced

4 cloves garlic, thinly sliced

100g piece pancetta, thickly sliced

1 each red, green and yellow capsicum, sliced

2 long green chilies, deseeded, sliced

1 teaspoon smoked paprika

¹⁄2 teaspoon cayenne pepper (optional)

2 teaspoons fresh thyme leaves

2 fresh bay leaves

3 large tomatoes (500g), chopped

200ml dry white wine

¹⁄4 cup chicken stock

1 tablespoon red wine vinegar

Mashed potato, to serve

Chopped fresh parsley, to garnish

 

METHOD

1. Pat chicken dry with paper towel. Trim excess fat from inside chicken cavity. Place on a chopping board, breast-side up. To remove marylands, pull one leg away and slice through the skin between the breast and thigh. Continue to bend the leg backwards until thighbone pops out of socket. Cut through the joint and skin to detach. Repeat with remaining leg.
2. Cut though rib cage and then shoulder joints to separate breasts from the back. Turn over and cut down the centre of the breasts, through the bone and cartilage, to separate. Cut each breast in half on an angle.
3. Season all chicken pieces with salt and pepper.
4. Heat oil and butter in a large, shallow casserole dish over medium-high heat. When the butter starts to foam, add chicken, skin-side down, in two batches. Cook, for about 5 minutes, or until well browned. Turn over. Cook for a further 1 minute. Remove from the dish, leaving oil and juices in pan.
5. Reduce heat to medium. Add onion, garlic and pancetta. Cook, stirring occasionally for about 8 minutes, or until softened. Increase heat to high and add capsicums, chili, paprika and cayenne pepper. Cook, stirring occasionally, for 5–6 minutes, or until the capsicum is slightly caramelised.
6. Stir in thyme, bay leaves, tomatoes and wine. Bring to boil. Simmer for 5 minutes, or until reduced by half. Add stock, vinegar and chicken pieces. Bring to boil. Cover with lid and reduce heat to low. Cook for 35 minutes. Remove lid and cook for 10–15 minutes, or until chicken is cooked through and sauce is thickened slightly. Remove from heat.
7. Serve with mash. Garnish with parsley.

 

Manu’s Café de Paris Stuffed Chicken Schnitzel

Serves: 2. Prep: 2 hours 30 minutes. Cook: 15 minutes.

 

INGREDIENTS

2 chicken breast fillets

8 slices prosciutto

2 XL eggs, lightly whisked

¹⁄2 cup flour

1 ¹⁄2 cups panko breadcrumbs

Neutral oil to deep fry

 

Café De Paris butter

80g unsalted butter, softened

1 eshallot, finely chopped

1 garlic clove, finely chopped

3 anchovy fillets minced

Juice of ¹⁄2 lemon

2 teaspoons Worcestershire sauce

2 teaspoons French Dijon mustard

2 teaspoons curry powder

¹⁄2 teaspoons paprika

2 teaspoons dry tarragon

2 teaspoons finely chopped parsley

 

METHOD

1. For the butter, combine all ingredients in a bowl, mash with a fork and stir to combine. Spoon mixture into the centre of a piece of baking paper. Form a 9cm x 5cm rectangle then freeze for 1 hour.
2. To prepare chicken, using a sharp knife, make a deep cut along one side of each breast to butterfly, but don’t cut all the way through. Between plastic wrap, pound out the chicken using a rolling pin until thin but do not break the flesh. Cut butter in half lengthways then place a frozen baton in the middle. 3. Fold in the sides of the chicken (using the plastic wrap to help you do this) then roll the chicken to completely enclose the butter. Wrap tightly in the cling film and freeze for 1 hour.
3. Lay 4 pieces of prosciutto on top of a piece of plastic wrap or baking paper so they overlap slightly. Remove chicken carefully from wrap and place in the centre of the prosciutto then wrap and enclose completely with the prosciutto like a tight blanket with no gaps. Repeat with second piece of chicken.
4. Place breadcrumbs in a shallow wide bowl. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. After removing from plastic wrap, coat a piece of prosciutto wrapped chicken in flour, shaking off excess. Be careful to not break the prosciutto apart. Dip in egg then coat in breadcrumb. Place on a plate. Repeat with other piece of chicken.
5. Preheat oven to 200°C (fan-forced).
6. Heat oil in a saucepan over medium high heat until 180°C (fan-forced). Cook chicken for 3–4 minutes or until golden all over. You may want to do this one at a time. Remove from oil and place onto a baking tray.
7. Bake in pre-heated oven for 8–10 minutes or until cooked through. Remove from oven and rest for 5 minutes, then serve with a fresh garden salad and fries (oven baked or air-fried).

 

 

Created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’, 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.