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TINACLINKENBEARD
Coq au vin rapide
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Ingredients
Directions
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Sprinkle the meat with salt, pepper and flour.
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Heat the butter in a large pan and fry the bacon cubes for 2-3 minutes. Add the chicken and fry until golden brown in 8-10 minutes.
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Put the garlic, carrot, celery and mushrooms through and cook for about 5 minutes.
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Add the silver onions, wine, stock and thyme and cover for about 15 minutes. Season with salt and pepper and sprinkle with the parsley.
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Serve the coq au vin with baguette or mashed potatoes.
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25 minMain dishRed onion, Tasty vine tomato, traditional olive oil, White wine vinegar, baking flour, traditional olive oil, potato slices, frozen vegetables, lamb's lettuce melange,salad with crispy vegetables and grilled vegetables -
25 minMain dishbaking flour, Broccoli, onion, solid potatoes, medium sized egg, bread-crumbs, Tikka Massala curry paste, minced beef, traditional olive oil, beef broth from tablet,chopped-vegetable curd -
360 minMain dishtraditional olive oil, rib-bovine, onion, celery, balsamic vinegar, brown beer, vegetable stock of tablet, unsalted butter, mixed mushrooms, shallot, rosemary needles, fresh thyme,heart warming winter stove -
85 minMain dishorange, olive oil, garlic, entrecotes, butter, fresh sage, freshly ground black pepper, oil to grease,entrecote with sage-orange butter
Nutrition
690Calories
Sodium0% DV0g
Fat58% DV38g
Protein94% DV47g
Carbs6% DV18g
Fiber0% DV0g
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