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Ingredients
La marinade (à faire la veille)
- 450 - 500 g de coq coupé en morceaux (2 hauts de cuisse)
- 120 g de lard fumé, détaillé en gros dés
- 100 g d'oignon émincé en lamelles
- 1 clou de girofle
- 1 bouquet garni (thym, laurier, persil, céleri branche)
- 400 g de vin rouge
Le jour même
- 20 g d'huile de tournesol
- 15 g de calvados ou autre alcool
- 2 pincées de sel
- 2 pincées de poivre moulu
- 10 g de farine de blé
- 200 g de champignons de Paris frais coupés en deux ou quatre
- Nutrition
- per 1 portion
- Calories
- 694 kcal / 2891 kJ
- Protein
- 34.5 g
- Fat
- 35.5 g
- Carbohydrates
- 25 g
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