Sabato Coq au Vin bianco condimento Ottolenghi FLAVOUR combines simple recipes

Ottolenghi FLAVOUR combines simple recipes for weeknights

Also available in a 40g jar

Simply chill

Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta

Sabato Coq au Vin bianco condimento Ottolenghi FLAVOUR combines simple recipesDescription A superb version of this French classic; tender, succulent and flavoursome. Free range chicken pieces, with the bone in, are gently braised with wine, shallots, garlic and herbs, and finished with button mushrooms and pancetta. Wonderful accompanied by our truffled potato Dauphinoise. To heat: Remove plastic film and cover with foil. From frozen ~ Bake at 200C fan bake for 30 minutes. Uncover, and cook at 185C fan bake for a further 35