How to heat up?
How to heat up?
Remove the transparent bowls for reheating. Pour the contents of the bowls onto the dish after heating.
Reheating:
Oven: Remove the transparent foil from the dish and preheat the oven to 110 degrees Celsius. Fill a small ovenproof container with a little water (approx. 1-2 dl) Place the dish and the container in the oven for approx. 30 minutes.
Steamer: Remove the transparent foil from the dish. Use the regeneration function at 95 degrees Celsius and heat for approx. 25 minutes.
Pan: Heat the pan on a medium heat, add the food and heat it, stirring occasionally, until it is hot through and through. Reduce the heat if necessary to prevent burning.
Microwave: Prick the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.
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Coq au vin with bramata polenta
Coq au vin with bramata polenta
Chicken thigh ragout cooked in red wine with carrots, celery, leek, mushrooms, parsnips and Rheintaler Ribelmais polenta
Portion size 480 g
Nutritional information per portion / 100 g
- Energy: 2378 kJ, 568 kcal / 495 kJ, 118 kcal
- Protein: 29.1 g / 6.1 g
- Fat: 24.8 g / 5.2 g
- Carbohydrates: 48.6 g / 10.1 g
- Sugar: 8.9 g / 1.8 g
- Saturated fatty acids: 9.2 g / 1.9 g
Ingredients
Vegetable bouillon (water, sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), table salt, sugar, parsley, olive oil, spices), Alpstein chicken thigh ragout CH, Rheintaler Ribelmais Bramata AOC (Ribelmaisgriess), red wine ( SULPHUR DIOXIDE), mushrooms, leek, parsnips, onions, carrots, CELERY, Sbrinz AOP (MILK), butter (MILK), tomato puree (tomatoes, table salt), table salt, rosemary, corn starch, rapeseed oil, thyme, garlic, colorful pepper (green, black, white, pink pepper), juniper berries, bay leaves
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