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Cindy Sherry-Cassel
Coq au vin blanc with fennel and crayfish
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Ingredients
Directions
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Sprinkle the chicken drumsticks with salt and pepper. Heat the olive oil and butter and fry the chicken drumsticks around light brown.
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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.
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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.
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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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