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Ingredients
Coq au vin blanc
- 4 kyllinglår med skinn og bein
- 12 sjalottløk, skrelt
- 200 g filetbacon, i skiver, delt i biter (2 cm)
- 2 kvister timian, fersk, kun blader
- 1 kvist rosmarin, fersk, kun blader
- 1 ts salt
- pepper, fersk kvernet, etter smak
- 200 g hvitvin
- ½ ts kyllingbuljongpaste (se tips)
- 100 g vann
- 6 kvister flatbladet persille, fersk, kun blader
- 3 hvitløksfedd
- 200 g brun sopp, fersk, delt i fire
- 20 g smør, saltet
Polentamadeleines
- 20 g smør, saltet, pluss ekstra til smøring
- 12 salvieblader, ferske
- 40 g parmesanost, delt i biter (3 cm)
- 70 g polentamel (se tips)
- 2 ss glutenfri melblanding (se tips)
- ¼ ts natron
- ¼ ts salt
- 1 klype malt svart pepper
- 1 egg
- 120 g kjernemelk
- Nutrition
- per 1 porsjon
- Calories
- 4016.3 kJ / 956.3 kcal
- Protein
- 74.1 g
- Carbohydrates
- 16.6 g
- Fat
- 65.1 g
- Saturated fat
- 24.8 g
- Fiber
- 3.9 g
- Sodium
- 2088 mg
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