
Open-fire coq au vin blanc
Prep time 60 minutes
Serves 4-6 people
Ingredients
1 whole chicken cut into thighs, breast and wings
2 tbsp Nicolas Vahé Olive Oil / Garlic
25 g butter
4 slices of bite-size bacon
250 g various mushrooms cut into small pieces
1 tsp Nicolas Vahé Spices / Meat
2 shallots, finely chopped
2 cloves of garlic, finely chopped
250 ml cream
250 ml Nicolas Vahé White Wine
1 bunch of flat-leaf parsley
Nicolas Vahé Salt & Pepper / Everyday Mix to taste
Preparation
Over an open fire, melt butter in a pot and top with olive oil.
Sear the chicken on all sides along with bacon.
Add mushrooms and spices and let it simmer for a bit. Add shallots and garlic and when sauteed, add wine and cream.
Let it simmer for about 20 minutes until the chicken is done.
Serve with parsley, salt, pepper and flat bread.
OLIVE OIL WITH GARLIC, 25 CL.
SPICES, ROSEMARY, BASIL & THYME, 1.2 OZ (35G)
WHITE WINE, CÔTE DU RHÔNE – BROTTE, 75 CL.
SALT AND PEPPER, EVERYDAY MIX, 310 G.
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