Coq au Vin with Salad

There are many variations of this classic French dish. I have chosen this traditional version with mushrooms, silver onions, and smoked bacon. The key is to be patient, allowing the chicken leg (better life 2 stars) to become beautifully tender and for all the flavours to meld together. Served with steamed baby potatoes and a crunchy salad dressed with basil dressing.

Chicken leg (better life 2 stars), bacon lardons, mushrooms, pointed cabbage, celery, white onion, carrot, radish, peas, green beans, garlic, baby potatoes with skin, fresh basil, bay leaf, parsley, rosemary and thyme, silver onions, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), red wine, homemade chicken stock (contains celery), potato starch, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.

Allergens: alcohol, ei, mosterd, selderij, sulfiet.

Microwave

Heat the coq au vin with sauce loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 30 minMarleen's choice

Preheat the coq au vin with sauce covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy191,92 kcal

Protein12,07 g

Fat9,91 g

of which saturated2,26 g

Carbohydrates8,78 g

Dietary fibre2,09 g

Salt0,84 g

Average weight: 540 g

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