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.
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Ingredients
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.
Nutritional
Informationper 100g
per ½ pack
Energy
544kJ / 130kcal
2185kJ / 522kcal
Fat
5.6g
22.4g
(of which saturates)
2.5g
10.2g
Carbohydrate
9.7g
39.1g
(of which sugars)
0.9g
3.7g
Protein
7.3g
29.4g
Salt
0.74g
2.96g
Allergy Information
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
Steamed beans with crisp lemon-mustard dressing
160g fresh green beans
Dressing
75 g olive oil
1 tbsp lemon juice
1 tbsp Cider vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
salt and pepper
Steam the beans for 4 mins or until tender. Meanwhile, in a mixing bowl, whisk all the dressing ingredients together. Once the beans are tender toss them with 3 tbsp of the dressing and serve. You can store the extra dressing in a sealed container in the fridge.
Something
to drink?
a smooth Red Burgundy or an earthy Pinot Noir
