Coq au vin blanc with fennel and crayfish

Name: coq au vin blanc with fennel and crayfish
Total time: 45 min
Yield: 4
Ingredients: 4 chicken drumsticks; 2 tablespoon olive oil; 50 gram butter; 1 Red onion; 1 clove garlic; 300 milliliters chicken bouillon; 375 milliliters White wine; 0.5 tablespoon thyme; 2 fennel bulb; 2 tomato; 4 spring / forest onion; 200 milliliters cooking cream; 200 gram crayfish; 200 gram cocktail shrimp; 2 tablespoon flat leaf parsley

Ingredients

Directions

Sprinkle the chicken drumsticks with salt and pepper. Heat the olive oil and butter and fry the chicken drumsticks around light brown.
Add the red onion and garlic and fry for 2-3 minutes. Pour in the stock and wine and simmer for about 25 minutes. Add the thyme, fennel, tomatoes and spring onion and cook for another 5 minutes. Remove the chicken from the pan and keep it warm under aluminum foil.
Strain the cooking liquid over a pan, stir in the cooking cream and cook until 1/3 remains. Keep the vegetables warm. Add the crayfish to the sauce.
Serve the chicken in deep plates on a bed of vegetables with the sauce. Sprinkle the coq au vin with the parsley. Tasty with baguette.