Guilt (Coq Au Vin)


  • Time 1 hour
  • Servings 2 People
Ingredients
Instructions
  • 1 Heat 1 table spoon of oil on the big burial on the middle of the fire, fire on it with a half-coloned onions to the golden colour of about 5 minutes. Add mushrooms and roast about five more minutes to get engaged. Add garlic and roast another minute. A little bit of salt and squeeze. Put it on the plate and put it aside.
  • 2 Heating the remaining butter on the big pan on medium-sized fire. Cut the chicken into medium pieces and fix the salt and pepper, squeeze on the pan and heat four minutes on each side. Ready to put a chicken on a plate and put it aside.
  • 3 Add a tomato shepherd, wine, half of the bulon and the porch grass. Bring it to the boiling on the middle of the fire, a little laughing.
  • 4 Get the chicken back on the pan, cover the lid, and, by firing the fire, push 30 minutes before ready. Five minutes before you're ready to add onions and mushrooms, mix. Put a chicken with vegetables on the dish and cover the folgo so it doesn't cool.
  • 5 Heating oil on a big burial on a medium-sized fire. When it burns, add flour and mix. Keep laughing until the flour becomes golden. Add the rest of the boulon and barge until the sauce is uniform and dense. Send salt and pepper.
  • 6 Bring the chicken with vegetables back to the pantry and mix it up so that it's covered with the sauce.
Nutrition Facts
  • Calories 698
  • Total Fat 54,1 g
  • Protein 18,6 g
  • Total Carbohydrate 698 g
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