Coq au vin blanc with crayfish and vanilla

Name: coq au vin blanc with crayfish and vanilla
Cook time: 80 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 3 shallots; 1 clove garlic; 2 stems celery; 4 corn chicken bolts; salt and pepper; 35 g butter; bottle dry white wine; 1 vanilla bean; 1 bag stoneleeks 8 pieces; 3 tablespoons whipped cream; 1 tray crayfish 100 g

A tasty French recipe. The main course contains the following ingredients: poultry, shallots, garlic, celery, corn chicken bolts, salt and pepper, butter, dry white wine, vanilla bean, stoneleeks (8 pieces), whipped cream and crayfish (100 g).

Ingredients

Kitchen Stuff

aluminium foil

Directions

Chop the shallots and garlic and finely chop.
Peel the celery with peeler and cut into curves.
Remove sheet of chicken bolts.
Season the chicken with salt and pepper.
Heat butter in casserole and chicken bolts around brown bowls.
Put the fire down and fry shallots, garlic and celery for approx.
2 minutes.
Pour the wine along the edge in a pan and cover the chicken in about 35 minutes until done.
Remove chicken from pan and keep warm in aluminum foil.
Stew fluid above another pan seven.
Halve vanilla bean and scrape out marrow.
Vanillemerg and empty scraped stick with custody water, reduce the sauce to moderate depth on medium heat.
Cut the top piece of stoneleeks so that they are the same size.
Boil in boiling water with salt in approx.
2 minutes.
Remove vanilla bean from sauce.
Stir in whipping cream, season to taste with salt and pepper.
Mix in the crayfish and gently heat the sauce for about 2 minutes.
Place chicken in preheated dish, pour sauce over it.
Garnish with stoneleeks..