Coq Au Vin

What is it?

Red wine sauce with mushrooms and bacon follows the traditional French braised-poultry setup in this frozen meal. Built for oven or microwave heating, the sauce does most of the work around the meat. Compared with simpler options in the range, this leans on wine, smoky bacon, and mushrooms for its flavour base rather than cream or tomato. Red wine gives the sauce a deep, slightly acidic backbone that balances the richness of the bacon. Mushrooms add an earthy quality and a soft texture that blends well with the braised meat, resulting in a saucy, glossy dish once heated through.