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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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135 minMain dishrib, shallots, garlic, Red peppers, macadamia nuts, oil, ketoembar, djinten (ground cumin), ketjapmarinademanis, vinegar, Brown sugar, cloves, nutmeg, salt,beef with soy sauce and herbs
Nutrition
690Calories
Sodium0% DV0g
Fat58% DV38g
Protein94% DV47g
Carbs6% DV18g
Fiber0% DV0g
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