Description
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Splash out some red wine, use garlic, thyme, streaky bacon, mushrooms and shallots. Make Coq Au Vin. Marinade overnight in red wine, garlic and thyme, and cook just long enough so the meat begins to come off the bone. Thicken your red wine sauce with a little flour. Serve with buttery mashed potato, and give yourself a pat on the back for producing a topnotch Saturday night dinner.
pack size variable dependant on the size of the chickens, we aim for a minimum pack weight of 450g
