FIELD DOCTOR Coq Au Vin (376g)

£7.29

Free range British chicken in a rich red wine sauce with carrot, celeriac, swede & oyster mushroom cooked in olive oil with a side of herbed sauteed potatoes with spinach and peas.

Recipe certified low FODMAP by Monash University
Dairy free
Gluten free
2 of 5 a day

Ingredients

Potatoes (27%), Chicken (23%), Carrots (9%), Oyster Mushrooms (8%), Celeriac (7%) (CELERY), Extra Virgin Olive Oil (6%), Spinach (5%), Tomato Puree, Red Wine (4%) (SULPHITES), Swedes (3%), Fennel, Mixed Herbs (2%) [Parsley, Thyme, Tarragon, Sage], Red Wine Vinegar [Cabernet Sauvignon Vinegar, Concentrated Grape Must, SULPHITES], Peas (1%), Gluten Free Tamari SOY Sauce [Water, soybeans, sea salt], Parsley (1%), Chicken Stock [Chicken Extract, Chicken Fat, Salt], Tapioca Starch, Sugar, Lemon Zest, Salt, Black Pepper

For allergens, see ingredients, in BOLD CAPITALS.

This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.

Field Doctor uses tree nuts in almost all their meals.

This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).

Heating instructions

Cooking from frozen:

Microwave

Microwave 800W 8 mins. Remove sleeve and pierce film. Cook for 4.5 mins. Stir, re-cover and cook for a further 3.5 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 4 55 mins   Preheat oven. Remove sleeve and pierce film. Cook for 55 mins, ideally on a flat baking tray. Remove film, stir then rest for 2 mins, check piping hot & enjoy! 

Cooking from defrosted:

Microwave

Microwave (preferred method) 800W 4.5 mins Remove sleeve and pierce film. Cook for 2.5 mins. Stir sauce, re-cover and cook for a further 2 mins. Rest for 2 mins, check piping hot & enjoy!

Oven

Oven 195°C / 175°C Fan / Gas mark 4 - 28 mins Preheat oven. Remove sleeve and pierce film. Cook for 28 mins, ideally on a flat baking tray, and then stir sauce. Rest for 2 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.