Asian coq au vin

Name: Asian coq au vin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 stick of lemongrass; 2 red chillies; 1/8 l dry white wine; 1/4 l Chicken bouillon (instant); 1 tin(s) (400 g) Coconut milk; 1 red pepper; 1 collar Spring onions; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander and lime wedges

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 stick of lemongrass
2 red chillies
1/8 l dry white wine
1/4 l Chicken bouillon (instant)
1 tin(s) (400 g) Coconut milk
1 red pepper
1 collar Spring onions
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander and lime wedges

Directions

1
Wash chicken legs and pat dry. Season with 2 tablespoons soy sauce and pepper. Heat the oil in a frying pan. Fry the meat well in it. Wash lemon grass and cut into pieces.
2
Washing chili. Add lemon grass and chilli to the meat. Deglaze with wine, broth and coconut milk and bring to the boil. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 40 minutes.
3
Clean, wash and cut the peppers into small strips. Clean, wash and cut spring onions into rings. Add the vegetables to the chicken legs about 10 minutes before the end of the cooking time. Season to taste with pepper, coriander and soy sauce.
4
Garnish chicken legs with coriander and lime wedges. Basmati rice tastes good with it.