Coq Au Vin

Coq Au Vin

(Cooked – Ready To Heat)


1. Marinade the Chicken Legs overnight in Verstegen Provençale Marinade and red wine.

2. Cook on steam until tender and chill.

3. Portion into Smithfield Casings silver trays and spoon over Verstegen Burgundy Sauce.

4. Garnish with Bacon, Mushrooms, Onions and Thyme.

In partnership with:


  • 1kg Chicken Legs
  • 500g Verstegen Burgundy Sauce
  • 150g Verstegen Provençale Marinade
  • 150ml Red Wine
  • Button Mushrooms
  • Bacon
  • Onions
  • Fresh Thyme
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