Tasting Notes: Rich and savory, with full-bodied red-wine flavor, earthy mushrooms, and subtle garlic and herbs.
Suggested Uses/Why We Love It: Our starter makes the classic French dish easy to prepare, so a hearty and comforting meal is ready in no time. Traditionally paired with chicken, the sauce can also be used to braise pork shoulder or gently simmer pork tenderloin. Add large cut carrots, mushrooms, pearl onions or any root vegetables to the braise, and serve with crusty bread, your favorite vegetables, mashed potatoes or noodles.
Net Weight/Yield: 1 lb. 8.5 oz. (makes 4–6 servings)
Ingredients: Cabernet Sauvignon red wine, cremini mushrooms, red onions, veal and beef base (veal stock [concentrated veal broth, water], beef stock [concentrated beef broth, water, salt], seasoning [hydrolyzed soy and wheat protein, soy lecithin, yeast extract, cocoa powder, spice extractives], mirepoix stock [celery juice, carrot juice, onion juice], tomato paste [tomato, water, citric acid], corn syrup solids, canola oil, garlic concentrate, mushroom concentrate), carrots, celery, tomato paste, olive oil, unbleached all-purpose flour (unbleached hard wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), parsley, distilled vinegar, garlic, thyme, black pepper, ground bay leaves.
Contains wheat/gluten, soy. Contains sulfites.
This product is prepared and packaged using machines that may come in contact with tree nuts, fish, eggs, dairy, peanuts.
Instructions: Coq au Vin Recipe
Season a 4-lb. (2-kg) chicken, cut into 8 serving pieces, with salt and pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. oil. Add 8 oz. (250g) diced bacon and cook until browned, 5–8 minutes. Drain. Pour off all but 1 Tbs. fat from the pot. Working in batches, brown the chicken on all sides.
If using a slow cooker, transfer the chicken and bacon to the insert and add the braising sauce. Cover and cook on high until the chicken is cooked through, approx. 4 hours, adding 2 cups (200g) thawed frozen pearl onions in the last hour of cooking.
If using stove, return all the chicken and bacon to the pot and add the braising sauce. Bring to a simmer, scraping up any browned bits. Reduce the heat to low, cover and simmer, stirring occasionally, until the chicken is cooked through, approx. 45 minutes, adding the onions in the last 20 minutes of cooking. Skim the fat off the sauce and serve.
Serves 4–6.
Use & Care: Store at room temperature. Product may separate. Shake well before use. Refrigerate after opening.
