Coq au Vin is one of my all time favourite rustic French classics. Slow cooked until the chicken is so tender that it melts in your mouth. Mushrooms, pearl onions, fresh thyme, garlic and basil with red wine add to the hearty flavour of this beautiful dish.

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

Cooking Instructions

Re-heat from frozen at 180 degrees celcius for 30 mins (until piping hot)

Ingredients

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