Coq au Vin

Coq au vin was on every restaurant menu in the ’60s and it’s making a comeback as diners demand retro classics. We make ours with free range chicken to a traditional French recipe with good red wine, button mushrooms and button onions. All you have to do is heat and serve.

This delicious dish comes with three options:

1. 1 x 500g freezable pouch
2. 3 x 500g freezable pouches

We recommend to serve with Petit Legumes, Marvellous Mash and Bolney Pinot Noir.

 

Free Range Chickens, Button Mushrooms, Chicken Stock, Bacon, Button Onions, Red Wine (SULPHITES), Thyme, Parsley, WHEAT Flour (GLUTEN), Sunflower Oil, Salt, Pepper

See allergens in bold capitals

Transfer to a casserole pot, cover and cook in a 180C oven for until piping hot, approx. 20-30 minutes.

Keep refrigerated. Minimum 14 days, unopened.

Can be frozen for up to 6 months.