Chicken, Red Wine and Mash (1353)

Low Sugar Source of Fibre High Protein Contains Alcohol

British chicken in a rich red wine and pancetta gravy with buttery mash. (350g)

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Succulent British chicken thigh pieces and diced Italian pancetta slow cooked in a rich red wine sauce seasoned with thyme and black pepper gravy, served with buttery mashed potato.

Our Serving Suggestion Served with Chantenay carrots & steamed seasonal greens. Serve with freshly chopped flat leaf parsley to brighten the flavour.

Our Drinks Pairing With chicken in a red wine sauce like coq au vin drink a similar wine to the one you use for the recipe. Burgundy is traditional but I’d probably go for a red from the Rhône or Languedoc


Mashed Potato (36%) (Potato, Butter (MILK), Salt), Chicken Thigh (23%), Water, Onion, Smoked Pancetta (6%) (Pork Belly, Salt, Maize Dextrose, Natural Flavouring, Black Pepper, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate)), Red Wine (5%), Cornflour, Garlic Puree, Chicken Stock (Chicken, Yeast Extract, Water, Salt, Potato Flake), Tomato Puree, Brown Sugar, Rapeseed Oil, Colour (Plain Caramel), Dried Thyme, Ground Black Pepper.

Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.

Per Serving (350g) Per 100g
Calories 413kcal 124kcal
Energy 1723kj 516kj
Fat 21.40g (of which saturates 8.90g) 6.40g (of which saturates 2.70g)
Carbohydrate 23.4g (of which sugars 4.8g) 7.0g (of which sugars 1.4g)
Fibre 7.8g 2.3g
Protein 27.7g 8.3g
Salt 1.80g 0.54g

For best results please microwave.
Remove sleeve, pierce film several times and place in microwave.

The following is a guide only.
850W microwaves: Full power for 3 minutes
1000W microwaves: Full power for 2 minutes & 30 seconds

After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape), stir the parsley butter into the mash, decant and serve.


Remove sleeve and film. Remove the contents from the tray
Place in an oven proof dish and cover with foil.
Place in a preheated oven for 30 minutes.

Make sure food is hot throughout, stir the parsley butter into the mash and serve.

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