|
Coq au vin
with Agen Prunes
£6.99
|
| |
|
|
Producer: Lucien Georgelin of Lot et Garonne
Weight: 830g
Ingredients: Coq (25.5%), carrots, red wine (14% with fish and sulphites), poultry jelly (prepared cooking turkey carcass with onions, leeks, pork, salt, pepper, water), water, onions, mushrooms, Agen prunes (4.5%), cane sugar, fat, salt, potato starch, leeks, parsley, red vinegar (with sulphites), Armagnac, chocolate, garlic, shallot's, pepper, thyme, bay leaf & nutmeg.
| |
Coq au Vin or chicken cooked in a red wine sauce with Agen Prunes.
Coq au Vin hails from the Burgundy area of France and recipes for this tremendous French classic, yet rustic dish, are probably more varied than any other dish, with every French housewife, farmer's wife or food writer having their own . . . often handed down from generation to generation.
Lucien Georgelin has craeted a masterful recipe for its Coq au Vin. The inclusion of Agen prunes is a truly perfect combination.
|
|
