Coq au Vin
Coq au Vin is a succulent chicken slow-cooked in red wine with bacon and mushrooms. This dish is a true French classic. Full of flavor, it is a remarkable meal to keep in your freezer for those lazy nights!
- Chicken is marinated overnight in red wine, so it's deliciously tender and is given some color and infused flavor.
- The alcohol from the wine is fully evaporated during cooking.
- No additives and no preservatives.
- A great gourmet option if you are tired of cooking! Just defrost in the fridge overnight and reheat in the oven or in the microwave until piping hot.
$18.99
Availability:
In stock
SKU
H55625
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Coq au Vin is a succulent chicken slow-cooked in red wine with bacon and mushrooms. This dish is a true French classic. Full of flavor, it is a remarkable meal to keep in your freezer for those lazy nights!
- Chicken is marinated overnight in red wine, so it's deliciously tender and is given some color and infused flavor.
- The alcohol from the wine is fully evaporated during cooking.
- No additives and no preservatives.
- A great gourmet option if you are tired of cooking! Just defrost in the fridge overnight and reheat in the oven or in the microwave until piping hot.
For best results, thaw bag overnight.
Oven: Pour in a dish and heat in the oven for 15 to 20 min at 350°F.
Microwave: Pour in a microwaveable dish, add a spoon of water and reheat on HIGH for 3 to 5 min until nice and warm.
Oven: Pour in a dish and heat in the oven for 15 to 20 min at 350°F.
Microwave: Pour in a microwaveable dish, add a spoon of water and reheat on HIGH for 3 to 5 min until nice and warm.
Note:
Please note that these instructions are indicative, baking time and baking temperature depend on the type of oven you have.
Ingredients: Chicken, red wine, potatoes, lardons (bacon), pearl onions, carrots, mushrooms, salt, cornstarch, garlic, white pepper, spices.
Allergens: Gluten, Sulfites (red wine).
Allergens: Gluten, Sulfites (red wine).
United States. Made in New Jersey by Chef Daniel Monneaux.
Chef tips
Our chef tips byChef Jean Jacques Bernat
Like the French, serve with creamy mashed potatoes and a side of vegetables.
