Coq au Vin
Flavour Notes

Cheap bottle of red, patient reduction, no shortcuts. The thighs are browned in the same pan as the bacon so nothing is wasted. I pull the chicken out when the sauce needs another twenty minutes on its own — that's how you get a glaze rather than a gravy. Serves beautifully over savoury rice or mashed potato; a crusty bread for the sauce isn't a bad idea.

Heating Instructions

All meals are fully cooked and delivered refrigerated. Keep refrigerated (consume within 4 days) or freeze immediately for up to 6 weeks. For best results, defrost overnight in the fridge — frozen-direct timings are a fallback, not the target.

Reheat to 75°C / 167°F internal temperature — a knife-tip held 2 seconds against the centre should feel hot, not warm. Always rest 2–5 minutes after reheating so the centre fully evens out. Reheat once only; never re-reheat leftovers.

Prepared in a kitchen that also handles gluten, tree nuts, dairy and soy — see the allergens list for dish-specific information.

Heat gently until piping hot throughout. Times are a guide — check the centre before serving.

Temperature
160°C
  1. Cover and bake at 160°C for 20 minutes, stirring once at 10 minutes. Rest 3 minutes.
  1. Cover and bake at 150°C for 45 minutes, stirring at 20 and 35 minutes. Rest 5 minutes.
  1. Cover and bake at 160°C for 25–30 minutes, stirring once. Rest 5 minutes.
  1. Cover and bake at 150°C for 55–60 minutes, stirring twice. Rest 5–10 minutes.
  1. 60% power for 5–6 minutes, stirring halfway. Rest 1 minute.
  1. 30% power for 8 minutes, then 60% power for 4–5 minutes, stirring between. Rest 2 minutes.
  1. 60% power for 8–9 minutes, stirring twice. Rest 2 minutes.
  1. 30% power for 12 minutes, then 60% power for 6–7 minutes, stirring between. Rest 3 minutes.
Heat Level
Medium-Low
  1. Medium-low for 8–10 minutes with a splash of water, stirring often until piping hot.
  1. Low for 18–20 minutes covered with 2 tbsp water, stirring every 4–5 minutes.
  1. Medium-low for 12–15 minutes with a splash of water, stirring often.
  1. Low for 25–30 minutes covered with water, stirring every 5 minutes.
Allergens

Contains

  • Sulphites

May contain traces of

  • Gluten
  • Tree Nuts
  • Dairy
  • Soy

Prepared in a kitchen that handles all major allergens — cross-contamination possible.

Common questions
  • How long can I keep it before reheating?

    Refrigerate in its sealed container for up to 3 days from delivery, or freeze for up to 6 weeks. Once reheated, eat within 24 hours.

  • Is your kitchen Halaal certified?

    We work to Halaal-friendly standards with separate prep surfaces and no pork or alcohol products. Independent certification is in progress — check the dietary tag on each dish.

  • How does delivery work?

    We deliver across the Cape Town metro on weekdays. Orders placed before 14:00 are dispatched the next business day. Free delivery on orders over R500.

  • Can I customise the spice level or portion size?

    Drop a note in the order comments at checkout — we accommodate where we can. For larger events, contact our catering team for bespoke menus.

The Story

Boneless chicken thighs browned hard, then braised gently in red wine with smoky bacon lardons, button mushrooms, shallots and thyme until the sauce is glossy and the meat slides apart. A French farmhouse classic with nothing chef’d-up about it.

Build a table

Build the table

Pick your courses — swap suggestions or skip what you don't need.

Cooking for people
Starter
Roast Tomato & Basil Soup R55,00 serves ~2 ×1
Main
Coq au Vin R95,00 serves ~2 ×1
Side
Savoury Rice R55,00 serves ~2 ×1
Dessert
Saucy Chocolate Pudding R55,00 serves ~2 ×1
Combined total R260,00
Pairs beautifully with

Complete the meal

3 suggested pairings

Related products