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Coq au Vin

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Our Coq au Vin is made with free-range Bannockburn chicken maryland and wings. This is a classic for a reason, this French-style stew is best served with a hearty mash and a punchy green salad.

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Made with chicken marylands, red wine, onion, mushrooms, bacon, carrots, celery, thyme, tomato paste, tarragon, parsley, & cornflour.
This will be vacuum sealed, eat within 3-5 days, refer to packaging for use by date information.
Meatsmith made in Fitzroy, each packet contains 600g of braised chicken - enough for 2 people.
Heat over medium heat in a saucepan with a close-fitting lid until piping hot, approx. 15-20 minutes.

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Tarragon & Mustard Seed Bannockburn Chicken Half


Chicken stock


What is coq au vin?

The literal translation of coq au vin in English means rooster cooked in wine. Having evolved from its peasant roots, it is usually a dish cooked with younger chickens. Coq au vin is a hearty French dish of braised poultry, red wine, and aromatic vegetables. It is a delicious rich stew that is slow cooked for hours resulting in tender chicken. Coq au vin originates from the Burgundy region of France but has gained worldwide popularity largely thanks to prominent French food writers like Julia Child and Richard Olney.

What to serve with coq au vin?

Traditionally, this French chicken stew is served with mashed or roasted potatoes and some crunchy French bread. Coq au vin is lovely enjoyed alongside a rich chardonnay or structured Pinot Noir.

Coq au Vin Recipe

Home cooks can make this dish at home thanks to a trusted recipe in our recipe archive. The dish takes around one hour to cook and uses a whole bottle of red wine, chicken maryland, pancetta, vegetables and herbs. To make coq au vin, the chicken is fried in butter before being simmered in wine, chicken stock and vegetables.

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