Jerk Chicken Coq au Vin


Jerk Chicken Coq au Vin

With Coconut Mash Potatoes, Corn Succotash & Coconut Milk Bread
Poultry, Spicy
Celebrity chef Adrian Forte brings the Caribbean to your home with his iconic Jerk Chicken Coq au Vin. This Drop features pre-marinated Jerk Chicken, coconut mash potatoes, and all the ingredients you need for a corn succotash. Pair this with Chef Adrian’s to-die-for Coconut Milk Bread to complete your perfect Caribbean meal. Enjoy!
Serves 4-6
•   Easy Prep
•   Ready in 30 Minutes



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


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 an Egg and Olive Oil. Now, let’s get cooking!



Remove the lid from the Coconut Milk Bread and allow to proof or sit at room temperature for 30 minutes.

After 30 minutes of proofing, the Coconut Milk Bread is now ready to be baked in the oven. Beat one Egg and brush over top of the Coconut Milk Bread. Sprinkle Shredded Coconut on top and bake in oven at 350°F for 15-16 minutes. The top of the Coconut Milk Bread should be golden brown! Remove from oven and allow to rest.


While the Coconut Milk Bread is in the oven, bring a medium sauce pot filled with 4L of water up to a boil. Now we can start to prepare our vegetables for the Corn Succotash!

Small dice the Yellow Squash, Yellow Onion, and Red Peppers, and set aside.

Finely chop the Cilantro, and set aside for garnish.

In a medium frying pan, add 2 tablespoons of Coconut Oil. On medium high-heat, sauté the Squash until fork tender. Add the diced Yellow Onion and Red Peppers and sweat for 2-3 minutes.

Once all your vegetables are tender, fold in the Grilled Corn Kernels.

Add your Spice Blend and Hot Sauce.

Transfer to a serving bowl and garnish with Cilantro.


Once your medium sauce pot comes up to a boil, drop the bag of Jerk Chicken Coq au Vin and Coconut Mash into the water. This method of cooking is also known as Sous Vide! Sous Vide your Jerk Chicken Coq au Vin and Coconut Mash Potatoes for 15 – 20 minutes.

Remove the bags from the pot of water. Be careful! The bags will be very hot. Cut the bags open and transfer into a serving dish.


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

Chef Tip: Use the Coconut Milk Bread to dip soak up all the sauce! Trust me, it’s a game changer.

Adrian Forte

Executive Chef