Jerk Chicken Coq au Vin

Using French culinary techniques and traditional Caribbean flavours, celebrity Chef Adrian Forte spices up a French classic with his iconic Jerk Chicken Coq au Vin. Featuring tender and juicy chicken marinated for 24 hours in Adrian Forte’s signature Jerk spice, then grilled and braised in a red wine reduction with okra, this rich and spicy stew is served with creamy coconut mash potatoes and all the ingredients you need for a vibrant corn and squash succotash. Pair this with Chef Adrian’s to-die-for Coconut Milk Bread to complete your perfect Caribbean meal. Enjoy!

• 1 bag Jerk Chicken Coq au Vin
• 1 bag Coconut Mash Potatoes
• 1 tray Coconut Milk Bread
• 2oz Coconut Oil
• 1 bag Grilled Corn Kernels
• ½pc Yellow Onion
• 1pc Yellow Squash
• 2oz Hot Sauce
• 2oz Spice Blend
• 1 Red Pepper
• 250mL Cilantro

Allergens: Wine, Egg, Gluten, Coconut

Make sure you’ve got a Knife, a Cutting Board, a Medium Frying Pan, a Medium Sauce Pot, a Spatula, and a Brush. It’s also ideal to have a few staples on hand like Olive Oil. Now, let’s get cooking!

Preheat the oven to 300°F.

Reheat Coconut Bread for 15 minutes or until heated through. Note: This is not your traditional dinner roll. Coconut Milk Bread has a dense and chewy texture, making it the perfect bread for dipping!

While the Coconut Milk Bread is in the oven, bring a medium pot filled with 4L of water up to a boil and drop the bag of Jerk Chicken Coq au Vin and Coconut Mash into the boiling water to sous vide for about 15-20 minutes, or until fully heated through.

While your Jerk Chicken and Coconut Mash are cooking, begin to prepare your vegetables for the Corn Succotash.

Dice the Yellow Squash, Yellow Onion, and Red Peppers into small cubes and set aside. Finely chop the Cilantro and set aside for garnish.

In a medium frying pan, add 2 tablespoons of Coconut Oil. Add the Squash and sauté until fork tender. Next, add the diced Yellow Onion and Red Peppers and sweat for 2-3 minutes. Once all your vegetables are fork tender, fold in the Grilled Corn Kernels. Add your Spice Blend and Hot Sauce. Transfer to a serving bowl and garnish with Cilantro.

By now, your Coconut Milk Bread should be warmed through. Remove from the oven and set aside.

Remove the bags of Jerk Chicken and Coconut Mash from the pot of water with tongs. Be careful as the bags will be very hot. Cut open and transfer to separate serving dishes.

Serve the Jerk Chicken Coq au Vin with the Coconut Mash Potatoes, Corn Succotash, and Coconut Milk Bread.

Chef’s Tip: Use the Coconut Milk Bread to soak up all the extra sauce – it’s a game changer!

That’s it! Enjoy!