Coq au vin 700g – serves two


Coq au vin is redolent of 60s dinner parties, with hostesses nervously clutching a copy of French Provincial Cooking by Saint Elizabeth.

This dish is easy to mock and has been thoroughly traduced by innumerable bistros ever since, but at its best remains a remarkably satisfying dish.

We use free range chicken legs only because the breast tends to overcook and dry out.

A little tip

Traditionally served with fried bread croutons cut into heart shapes, boiled potatoes and chopped parsley I would go instead for mashed potato or buttered egg tagliatelle but the addition of a little coarsely chopped very fresh parsley at the last minute does not hurt. Ditch the croutons.


Chicken legs, button mushrooms, baby onion, red wine (sulphites), chicken stock (onion, carrot, celery), unsmoked pancetta, sunflower oil, plain flour (wheat), bouquet garni, unsalted butter (milk), caster sugar, salt, pepper.


See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


The dish can be carefully and gently heated in a pan but I prefer to warm it in a suitable sized dish in a 170C oven for twenty minutes or so loosely covered in foil.

One container serves two people.

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