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SOLARPS11
Coq au vin
French chicken with wine, herbs and beef broth.
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Ingredients
Directions
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Put the chicken in a deep dish where it just fits in size. Add the wine and thyme.
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Let marinate for at least 2 hours, occasionally as it rises above the marinade. Remove the chicken from the marinade and pat dry with kitchen paper.
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Heat the oil in a deep frying pan and fry the chicken around. Take the chicken out of the pan. Cut the bacon into pieces and bake in the same pan for 3 minutes.
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Halve the shallot, add and cook for 3 minutes. Clean the mushrooms with kitchen paper and bake for 3 minutes.
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Slice the garlic, add and cook for 1 min. Put the chicken back in the pan. Add the marinade and stock.
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Bring to the boil, put the lid on the pan and let it simmer for 40 minutes on low heat.
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Remove the chicken from the pan. Place on a bowl and cover with aluminum foil.
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Mix the butter and the flour in a bowl. Add little by little to the mixture in the pan. Keep stirring until a bound sauce is formed.
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Divide the chicken into pieces. Spoon the sauce over it.
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Nutrition
825Calories
Sodium0% DV1.550mg
Fat92% DV60g
Protein80% DV40g
Carbs7% DV20g
Fiber16% DV4g
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