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…

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  • Description

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    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.

     

  • Ingredients

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    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

  • Cooking instructions

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

  • Storage & shelf life information

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    Keep refrigerated. Minimum 14 days, unopened.

    Can be frozen for up to 6 months.

  • Nutritional Information

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    Typical Values Per 100g
    Energy 1520kj
    365kcal
    Fat 28.4g
    Saturates 8.3g
    Carbohydrates 5.3g
    Sugars 1.5g
    Protein 21.4g
    Salt 1.6g