Sweet-n-sour coq au vin

Sweet-n-sour coq au vin

Total: 35 Min. | Active: 35 Min.
gluten-free, Low Carb
Nutritional value / people: 516 kcal
, Fat: 40 g
, Carbohydrate: 3 g
, Protein: 34 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

oil for frying
2 Fine Food Suprême de poulet jaune loué (Pouletbrust), cut into approx. 2 cm cubes
¼ tsp salt
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
¼ tsp salt
25 g butter
2 sprigs tarragon, finely chopped
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How it's done

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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.

Good to know
Serve with: Toasted sliced baguette or pasta (e.g. Fine Food Pappardelle).

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