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Cost per serving $5.48 view details
  • 4 x Chicken drumsticks, about 400g/14oz
  • 1 tsp Honey
  • 1 dsh Tabasco
  • 1 dsh Worcestershire sauce
  • 1 pch Chilli pwdr
  • 7 Tbsp. Vegetable oil
  • 2 Tbsp. Brandy
  • 1 Tbsp. Black treacle
  • 250 gm Closed cap mushrooms, cut in half
  • 4 x Baby onions, peeled
  • 1 Tbsp. Shredded mixed fresh tarragon and basil
  • 2 Tbsp. White wine
  • 2 Tbsp. Red wine
  • 1 x Chicken stock cube
  • 4 x Potatoes, peeled and cut into 1cm thick slices
  • 225 gm Frzn petit pois
  • 1 Tbsp. Minced fresh mint
  • 2 tsp Caster sugar
  • 85 gm Butter, cubed
  • 3 x Iceberg lettuce leaves, finely shredded
  • 3 Tbsp. Lowfat milk
  • 2 Tbsp. Minced fresh basil
  • 2 Tbsp. Extra virgin olive oil Salt and pepper

Инструкции

  1. 1 For the Sauteed Chicken: Add in two drumsticks to a pan of boiling water, simmer and cook for about 10-15 min till cooked through. Then drain.
  2. 2 In a shallow dish, mix the Tabasco, honey, Worcestershire sauce and chilli pwdr. Add in the chicken and coat.
  3. 3 Heat 2 tbsp vegetable oil in a pan. Add in the chicken and 1 tbsp brandy, flambe and cook for 3-4 min. Add in the black treacle to the marinade and mix together.
  4. 4 Pour over the chicken, add in half the mushrooms, stir and continue cooking for about 5-8 min till browned.
  5. 5 For the Coq Au Vin: Cook the onions in boiling water for three min and drain. Remove the skin from the rest of the drumsticks and cut off the meat.
  6. 6 Heat 2 tbsp vegetable oil in a wok, add in the chicken and cook for 2-3 min to lightly brown.
  7. 7 Add in the blanched onions, remaining mushrooms, shredded tarragon and basil, and cook for five min to soften.
  8. 8 Add in 1 tbsp brandy and flambe, then add in the white and red wine, stock cube and 150ml/1/4 pint boiling water. Boil and simmer for about 10 min, till the chicken is cooked and the sauce reduced.
  9. 9 Cook three quarters of the potatoes in a pan of boiling water till tender and drain. Place the peas and minced mint in a pan.
  10. 10 Add in 150ml/ 1/4 pint boiling water, sugar and a healthy pinch of salt and simmer for about three min, till the peas are tender and the water has reduced.
  11. 11 Stir in the butter and cook for 3-4 min to thicken, add in the lettuce and cook quickly to wilt. Season. Heat 3 tbsp vegetable oil in a frying pan.
  12. 12 Add in the remaining potato slices, season and saute/fry till the potatoes are tender and browned.
  13. 13 Mash the boiled potatoes with lowfat milk, minced basil and extra virgin olive oil. Stir in 4 tbsp pea mix and season. Arrange the sauteed chicken and coq au vin on the plates. Serve the peas, mashed and sauteed potatoes in shallow dishes.

Nutrition Facts

Amount Per Serving %DV
Serving Size 1491g
Recipe makes 2 servings
Calories 1290  
Calories from Fat 753 58%
Total Fat 85.41g 107%
Saturated Fat 26.24g 105%
Trans Fat 1.27g  
Cholesterol 124mg 41%
Sodium 408mg 17%
Potassium 2940mg 84%
Total Carbs 102.89g 27%
Dietary Fiber 19.9g 66%
Sugars 30.44g 20%
Protein 25.58g 41%
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