Filter
Reset
Sort ByRelevance
Cindy Sherry-Cassel
Coq au vin blanc with fennel and crayfish
Share
Tweet
Pin
Whatsapp
Print
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.
-
20 minLunchfrozen puff pastry, carrots, green asparagus, spring / forest onion, fresh spinach, egg, creme fraiche, gruyere,quiche with spring vegetables
-
35 minLunchcherry / cherry tomato, Red pepper, green pepper, yellow bell pepper, Red onion, olive oil, garlic, fusilli, farfalle, tuna, Pesto, tomato ketchup,pasta with tuna and roasted vegetables
-
25 minLunchsalmon fillet, stir-fry oil, sunflower oil, black peppercorns, lamb's lettuce, fine leaf lettuce, mayonnaise, lemon juice, grated horseradish, garlic, fresh parsley, sherry,salad of roasted salmon with horseradish mayonnaise
-
80 minLunchsoft goat cheese, whipped cream, White wine vinegar, olive oil, lettuce, arugula, seedless red grape, walnut,autumn salad with goat cheese mousse
Nutrition
465Calories
Sodium0% DV1.7g
Fat46% DV30g
Protein44% DV22g
Carbs3% DV10g
Fiber12% DV3g
Loved it