Nothing says French cooking like "Coq au Vin". I created this version recently while on holiday in WA's south-west. With an open fire going and beautiful fresh produce sourced from the local area, I took my time and made this one Saturday afternoon. When I made it I used chicken Marylands but, as this is a heat and go meal, I decided to use chicken thighs as they have plenty of flavour and can withstand long, slow cooking. It takes about 5 hours to cook and the end result is worth it. I just love the boisterous flavours of field mushrooms and red wine slowly mellowing into a melt-in-your-mouth experience. You can serve this with creamy mashed potatoes, garlic green beans or C Si Bon Potato Gratin (yum!) with broccolini or wild rice. If you wanted to be supremely decadent a risotto of field mushrooms and crispy, duck-fat potatoes would also work. My children and husband loved this. So good as a dinner party favourite or a mid-week indulgence. Like all of my meals this one contains no additives, no preservatives and is gluten free. Of course nothing goes better with this than a glass of red wine so I suggest a Burgundy or Pinot Noir. Bon appétit!
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE
Net Weight 480 gms / 1kg
Re-heat from frozen at 180 degrees celcius for 30 mins (until piping hot)
Chicken (60%), Onions (15%), Mushrooms (10%), Carrots (5%), Tomato Paste (5%), Pancetta (1%), Red Wine (4%), Chicken Stock (gluten free), Thyme, Bay Leaves, Corn Flour, Salt, Pepper
Servings per pack : 408 gms 2 serves, serving Size – 240 gms. 1kg 4 serves, serving Size – 250 gms.
Storage Instructions : Store in your freezer until ready to re-heat
Product of Australia
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