Coq au vin with white wine

Ingredients for Coq au vin with white wine

Instructions for Coq au vin with white wine

To prepare the Coq au vin with white wine recipe, please follow these instructions:

Chicken breasts and thighs, cut from the subordinated and boned. Hull met in a saucepan with water to cover, and boil with 1 onion, a couple of carrots and any other gutted remains of herbs. Boil for approximately 2 hours, after which the sieved and boiled down to about half.

Carrots, Salsify roots and spring onions cut into appropriate pieces, and the small rødløgene tamper-proof. All vegetables are blanched (in boiling water for about 1 minute and then in cold water) in a sieve separately.

Bacon cut into cubes and FRY in a large pan until it is golden, add the field mushrooms and Oyster Mushrooms and fry them with. It's all taken up and set aside.

The chicken pieces in flour and FRY crisp flips in bacon fat, after which white wine is added and cooked halfway down, then add chicken Fund, and the Court boiled for about 20 mins.
Then add mushrooms and bacon.

In a small saucepan melt the butter and Add flour. There toasting, to the smell of nuts, add piskefløden and a bit of væden from the right, and beat well, then add the Court while stirring, to desired consistency is achieved.

Add the remaining blanched vegetables and cook right through until the vegetables are tender.

Sprinkled with chopped parsley by no and can be served with wholemeal bread or boiled white potatoes.