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Coq au vin blanc with fennel and crayfish
 
 
4 ServingsPTM45 min

Coq au vin blanc with fennel and crayfish


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Directions

  1. Sprinkle the chicken drumsticks with salt and pepper. Heat the olive oil and butter and fry the chicken drumsticks around light brown.
  2. 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.
  3. 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.
  4. 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.

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Nutrition

465Calories
Sodium0% DV1.7g
Fat46% DV30g
Protein44% DV22g
Carbs3% DV10g
Fiber12% DV3g

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