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300 ml droge, witte wijn
Zout en peper
BEREIDINGSWIJZE
Kruid de stukjes kip en paneer in bloem. Verhit de olie in de tajine en bruin de kip. Voeg de
sjalotjes en paprika toe, blijven roeren. Voeg dan de tomaten en het sap toe, samen met de wijn.
Kruiden en voor 2 uur met behulp van de sudderfunctie koken met het deksel erop. Serveer met
gehakte peterselie.
COQ AU VIN
Bereidingstijd: 30 minuten
Kooktijd: 2 ½ uur
VOOR 4
INGREDIËNTEN
1 1/4kg kip, in stukjes gesneden
1 ui, gehakt
20g bloem
2 teentjes knoflook
100g doorregen spek, gehakt
200g champignons, in vieren
30ml brandewijn
500ml volle, rode wijn
100ml water
30ml olie
Bouquet garni
Zout en peper
BEREIDINGSWIJZE
Verhit de olie en bruin het spek, vervolgens verwijderen en de kip bruinen. Voeg de uien toe en
bloem strooien tijdens het roeren. Flambeer met brandewijn en dan in wijn en water gieten,
voeg de champignons en spek toe, roer, voeg bouquet garni toe, kruid. Koken met het deksel op
erop voor 2 1/2uur met behulp van de sudderfunctie. Serveer met een romige puree of
gestoomde groenten.
FRICASSEE VAN KALKOEN
Bereidingstijd: 20 minuten
Kooktijd: 2 ½ uur
VOOR 4
INGREDIËNTEN
1kg kalkoenbeen, in stukjes gesneden
1 grote ui, gepeld en gehakt
125g champignons, in plakjes
2eetlepels bloem
11


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