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- Sweet-n-sour coq au vin
Sweet-n-sour coq au vin
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
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- 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
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.
