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 x 500g freezable pouch
- 3 x 500g freezable pouches