Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Flavourings, Tomato Powder (7%), Onion Powder, Garlic Powder (4.5%), Red Wine Extract (4%)(contains Sulphites), Sugar, Salt, Malt Extract (contains Barley), Parsley, Rosemary, Bay Leaves, Thyme, Colour (Paprika Extract), Anti-caking Agent (Silicon Dioxide).
No hydrogenated fat, artificial colours or added MSG.
For OUR RECIPE you will need …
1 sachet Schwartz Coq au Vin Recipe Mix
1 tbs olive oil
1 onion, sliced
175g (6oz) lean bacon, sliced
4 skinless chicken breasts
125g (5oz) baby button mushrooms
300ml (½ pint) cold water
1. Pre-heat the oven to 190ºC, 375ºF, Gas Mark 5.
2. Heat the oil and fry the onion and bacon for 3-4 minutes in a frying pan, until browned. Add the chicken and fry for a further 3-4 minutes, turning occasionally. Drain excess liquid. Transfer to a casserole dish and add mushrooms.
3. Mix sachet contents with the water and add to the casserole dish. Cover and cook for 1 hour, or until chicken is cooked.
4. Serve with crispy roast potatoes.
Hints & Tips …
This dish works equally well with chicken thighs or drumsticks. Try replacing bacon with pancetta for a change or using peeled shallots instead of sliced onions.
Slow Cooker directions: Place the chicken, onion, bacon and mushrooms into the cooker. Blend sachet mix with the water and add to the cooker.
Cook according to your slow cooker instructions.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 4-5 minutes, stirring half-way through, or until piping hot throughout.
|(Typical Values)||Per 100g
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)