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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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1 kilo chicken thighs 

250 ml red wine 

1 bay leaf 

1 tbsp sea salt 

1 tsp ground black pepper 

75 ml olive oil 

100 g lardons (smoked, if preferred) 

1 tbsp minced garlic 

100 g shallots 

250 g chopped tomatoes 

100 g garlic sausage (or any sausage you like) 

100 g chestnut mushrooms 

50 g black olives 

500 ml chicken stock

 3 fried plantains (cut in half diagonally)

How to

  • Marinate the chicken in wine, bay leaf, salt and pepper for at least 6 hours, then drain and reserve marinade

  • In a skillet, brown the chicken in olive oil, set aside. Add the lardons and allow the fat to render, set aside.

  • Add garlic, shallots and tomato and saute for 2 minutes or until fragrant and soft.

  • Add the sausage, mushrooms, olives and return the chicken and lardons. Simmer for 5 minutes.

  • Add stock and marinade and bring to a boil.

  • Cook for another 30 minutes or until chicken is tender.

  • Transfer to a serving dish and garnish with parsley and the fried bananas/plantains.

Dipping sauce

Mix a tablespoon RoniB's Kitchen Garlic Chilli Oil and lemon juice.

Festive fare dish that is very similar to French Coq Au Vin.

Manok Estofado (Chicken Stew in Red Wine)

6 servings

45 mins

Main/Festive Fare