Do you know any problems that can’t be solved or at least reduced with cream sauce, wine, dumplings and chicken? Well I can’t think of any.By pure chance, i got my personal coq au vin blanc here which I’m gonna share now. I’m pretty sure you’re gonna like it as well 🙂
Well, without wordpress we wouldn’t have this site and wouldn’t be able to share all of our recipes with you, so this relationship with wordpress is quite alright.
When I’m having such trouble with the blog I’m even more happy to get some dish with everything one should avoid when trying to loose weight. Wine, cream, potatoes and chicken legs, so everything you need for my special coq au vin blanc. Best thing about this dish is that you only have to use 1 pan after forming the dumplings. They kind of soak in the sauce and you don’t need another pot.
- 2 chicken legs
- 400ml white wine
- 400-500g potatoes
- 5 Champignons
- 400ml vegetable broth
- 1/2 bunch chives
- potatoes flour
- 1 clove garlic
- some butter
- Rub the chicken legs with salt, pepper, paprika and sear them in a pan from both sides with some butter. Add the quarters of champignons and the chopped garlic. Pour the white wine and let it reduce to half. Now add the broth and let it simmer for about 40 minutes. Just don't forget to turn it a few times. It should be semi covered in fluid, if it is not enough, just add some water.
- Peel the potatoes, put them in a pot with salted water and cook them until smooth. Press it through a potato press and press it a bit to the bottom of the bowl so that it has a straight surface. Now divide it into quarters, remove one in top of the rest and fill the hole with potato flour and add salt, nutmeg and the egg and mix it. Now form small balls and put them aside.
- Now add the cream to the sauce and put the dumplings in the pan to the chicken legs. let it reduce a bit, turn around the dumplings and then add the chopped chives, salt and pepper and that's it.
It may be that there is a lot of fat in your sauce, then just take a spoon and get rid of to, that’s how we did it. Now, serve it and enjoy the coq au vin blanc.