HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoq Sans Vin
Coq sans Vin

Coq sans Vin

with bacon lardons and creamy mash

Valentine's Dinner
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A twist on a classic of French cuisine, this Coq sans Vin is an impressive and flavour-filled dish—perfect to prepare for that special someone this Valentine's day.

Tags:Chef's ChoiceFamily Friendly
Total Time55 minutes
Cooking Time15 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

100 g

Bacon Lardons

1 piece


2 piece


1 sachet

Chicken Stock

5 g


5 g


150 g


1 pack


400 g


320 g

Chicken Breast

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)

to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)545 kcal
Energy (kJ)2280 kJ
Fat13.68 g
of which saturates3.3 g
Carbohydrate52.61 g
of which sugars11.27 g
Dietary Fiber1.37 g
Protein52.15 g
Cholesterol0 mg
Salt2.94 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Oven dish
Potato Masher
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve and peel the onion, then cut each half into 3 wedges. 
  • Peel the garlic.
  • Halve the mushrooms.
  • Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks.
  • Place a large, oven-proof pot with a lid over medium-high heat with a drizzle of oil.

TIP: If you don't have an oven-proof pot, use a large pot and transfer stew to an oven dish before placing in oven.

  • Once oil is hot fry the bacon lardons until starting to brown, stirring occasionally, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
  • Add the chicken to the pot. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
  • Season with salt and pepper.
  • Fry chicken until browned all over, 6-8 mins each side, shifting as it colours.
  • Add 150ml water and 2 tbsp flour (double both for 4p) to the chicken.
  • Mix thoroughly for 1-2 mins, until starting to boil. Remove from the heat.
  • Carefully add the mushrooms, onion, garlic, passata and chicken stock to the pot.
  • Top with half the rosemary (double for 4p) and half the parsley stalks.
  • Mix well and season with salt and pepper.
  • Cover the dish with a tight-fitting lid or foil. 
  • Bake in the oven for 40-45 mins until everything is softened and cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Meanwhile, boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Once boiling, add the potatoes and cook until fork tender, 15-20 mins. Once cooked, drain in a colander and return to the pot off the heat. 
  • Add a knob of butter and a splash of water or milk.
  • Mash until smooth. Season to taste with salt and pepper and cover to keep warm.
  • Roughly chop the remaining parsley (stalks and all).
  • Carefully remove your Coq sans Vin from the oven.
  • Divide the mash between plates and top with the Coq sans Vin.
  • Garnish with the chopped parsley.

TIP: Tempranillo is a great wine pairing for this dish!