Coq au vin

There are many variations of this classic French dish. I have chosen this traditional version with baby potatoes, mushrooms, pearl onions, and smoked bacon. The key is to be patient, allowing the chicken leg (better life 2 stars) to become wonderfully tender and for all the flavours to meld together. It is served with a portion of steamed vegetables mixed with sautéed onions.

Coq au vin

Chicken leg (better life 2 stars), diced bacon, mushrooms, celeriac, carrot, green beans, celery, white onion, garlic, baby potatoes with skin, fresh bay leaf, parsley, rosemary and thyme, pearl onions, red wine, homemade chicken stock (contains celery), potato starch, butter, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, selderij, sulfiet.

Microwave

Heat the coq au vin and the vegetables loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the coq au vin and the vegetables covered with an ovenproof plate or aluminium foil for 20-25 minutes (1 person), up to 30-35 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy166,38 kcal

Protein11,3 g

Fat7,67 g

of which saturated1,99 g

Carbohydrates8,5 g

Dietary fibre2,28 g

Salt0,92 g

Average weight: 540 g