Rooster in wine sauce

This coq au vin was prepared in the heart of a gastronomic region. Find out all about the sweetness of the Southwest, and our respect for traditions and ancestral knowledge.

To prepare, reheat during 10 minutes can close in boiling water or directly during 5 minutes. The dish is ready to the consummation with rice, potato vapor or fresh pasta.

Enjoy with a red wine of “Côtes de Bergerac”.

Rooster meat 50%, sauce (water, red wine 10%, modified starch, chicken broth [salt, dextrose, fat and chicken meat, natural flavors, spices and aromatic plant], onions, carrots, beef broth [maltodextrin , natural flavors, salt, beef fat], tomato paste, pork blood, aromatic herbs, sugar), bacon, salt, pepper.