Coq au vin

HERE'S HOW WE MAKE IT

We're using free-range chicken marylands which we marinate overnight with herbs, black peppercorns and garlic, then brown and braise with reduced red wine, homemade free-range chicken stock, herbs and garlic before finishing with a traditional Burgundian garnish of bacon, caramelised shallots and mushrooms.

INGREDIENTS

Free-range chicken, olive oil, bacon, shallots, mushrooms, garlic, bay leaves, thyme, tomato paste, red wine, parsley, salt, pepper, chicken stock (free-range chicken bones, garlic, onions, carrot, celery, pepper, parsley), butter.

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER SMALL SERVE
ENERGY	369.5kj	5566.8kj
PROTEIN	9.5g	143g
FAT TOTAL	4.2g	63.2g
- SATURATED	1.6g	23.5g
CARBS	0.6g	9.3g
- SUGARS	0.5g	7.2g
SODIUM	180.3mg	2716.9mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Serve with buttered mashed potato or noodles or the root vegetable mash and a green vegetable like beans or spinach, or just follow with a green salad.

PREP, COOK AND SERVE

PLEASE NOTE: these trays are microwave safe but please ensure that you place one tray at a time in the microwave and it is able to move freely.

TO COOK: remove plastic film, cover with foil and place in a preheated 175C oven for 20 - 30 minutes (from fresh/defrosted) to 30-40 minutes (from frozen), or until piping hot and cooked through to the bone. Alternatively, microwave until piping hot.

DEFROST INFORMATION: suitable for freezing. Can be cooked straight from frozen or defrosted overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours.

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.