1/4 cup Pukara olive oil
1 onion, diced
3 carrots, diced
3 celery sticks, diced
4 garlic cloves
200g button mushrooms
200g speck, roughly diced
3 sprigs thyme
3 bay leaves
40g Ashgrove butter
3 Nichols chicken marylands
2 tbsp tomato paste
1 tbsp Four Rose plain flour
500ml Taltarni red wine
500ml chicken stock
fresh parsley, to serve


Step 1 Into a large pot, add olive oil, onion, carrot, celery, garlic cloves, mushrooms, speck, thyme, bay leaves and butter. Allow to saute for approximately 15 minutes over a low to medium heat. Add chicken marylands to the bottom of the pot, saute for a further 15 minutes.

Step 2 Remove chicken from the pan and add tomato paste, flour and red wine, simmer for 5-10 minutes. Add chicken back to the pot along with chicken stock. Simmer for a further 20-30 minutes.

Garnish with fresh parsley.