Coq au vin with mashed potato
Tender chicken in a red wine and garlic sauce, with mushrooms and smoked pancetta.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
Remove the film but leave the chicken and mash in their wooden trays*.
Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, cook for an extra 10 minutes.
Make sure it’s piping hot throughout.
Leave to stand for 2 minutes before serving.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
Potatoes, chicken (19%), red wine (15%), onions, carrots, butter (milk), cream (milk), smoked bacon (pork, salt, preservatives: potassium nitrate, sodium nitrate, sodium nitrite, antioxidant: sodium ascorbate*), button mushrooms, chicken stock (chicken, dried potato, yeast extract, salt, chicken fat), smoked pancetta lardons (pork, salt, dextrose, glucose syrup, antioxidant: ascorbic acid, preservatives: potassium nitrate, sodium nitrite*, garlic, juniper, laurel, onion, pepper), tomato pureé, rapeseed oil, cornflour, garlic pureé, wheat flour (calcium carbonate, iron, niacin, thiamin), parsley, salt, pork gelatine, red wine vinegar, demerara sugar, thyme, black pepper, yeast, ground bay leaves, caramelised sugar, colour paprika extract, turmeric extract.
*Don’t worry, these are a part of the traditional curing method for smoked bacon and pancetta lardons.
WARNING: Although we do our very best to take out all the bones, some may remain.
per ½ pack
544kJ / 130kcal
2185kJ / 522kcal
(of which saturates)
(of which sugars)
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold. This recipe may also contain traces of celery, soya, nuts, peanuts and sesame.
A little bit
on the side
Purple Sprouting Broccoli with Parsley & Mustard Dressing
250g Purple Sprouting Broccoli
1 Finely diced banana shallot
25 g Butter
1 tsp Dijon mustard
2 tsp crème fraiche
1 Lemon, juiced
1 tbsp Fresh chopped parsley
Salt & Black pepper to season
To make the mustard dressing, sweat the shallot in butter until softened. Add the crème fraiche, Dijon mustard, parsley and lemon juice to the pan and whisk. Season with salt and cracked black pepper to taste.
Bring a pan of salted water to the boil and blanche the broccoli for 1-2 minutes until they are cooked but have a nice crunch to them.
Drain the cooked broccoli and toss them in the mustard dressing before serving. This dish can be served hot or chilled depending on preference.
a smooth Red Burgundy or an earthy Pinot Noir