Coq au vin with mashed potato
Coq au vin with mashed potato

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.

A little bit on the side image

Goes Best With

Potato Dauphinoise

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.

to drink?

a smooth Red Burgundy or an earthy Pinot Noir

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