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Sweet-n-sour coq au vin
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 516
  • Fat about 40g
  • Carbohydrates about 3g
  • Protein about 34g
This is needed
This is needed for 2 people
  • 0.25 tsp salt
  • 2 Fine Food Suprême de poulet jaune loué (Pouletbrust), cut into approx. 2 cm cubes
  • oil for frying
  • a little pepper
  • 50 g diced bacon
  • 150 g celery, cut into thin slices
  • 1 red onion, cut into strips
  • 25 g butter
  • 2 dl white wine
  • 2 sprigs tarragon, finely chopped
  • 25 g butter
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Heat the oil in a pan, season the chicken, brown for approx. 3 mins. with the skin side down, turn and continue frying for approx. 1 min. Add the diced bacon and fry, stirring, for approx. 1 min. Add the celery, onions and butter and sauté for approx. 3 mins. Add the white wine and salt, bring to the boil, then simmer for approx. 2 mins. Add the butter and heat over a medium heat for approx. 5 mins., stirring occasionally. Add the tarragon, mix together.

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