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Traditional coq au vin is given a surprising twist by using an OXO Red Wine Stock Pot to create a red wine sauce for slow-cooking chicken thighs, mushrooms, pancetta, carrots, onions and garlic before topping with golden puff pastry. See method
of the reference intake Carbohydrate 42.7g Protein 32.5g Fibre 7g
Freezing and defrosting guidelines
Cook the filling and allow to cool completely before freezing for up to 3 months. Remove and allow to defrost completely before proceeding with the recipe. Add 5-10 mins to the baking time to allow the filling to get up to temperature. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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