Pollo-Pechuga Coq au Vin
Nuestra versión más saludable del tradicional plato francés se basa en un corte más magro: pechugas de pollo deshuesadas y sin piel. El estofado todavía es abundante, especialmente cuando se sirve con arroz cocido, cebada o quinua..
Fuente: Martha Stewart Living, marzo de 1998.
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Benjamin
27.04.2023 @ 08:44
This recipe for a healthier version of the traditional French dish is based on a leaner cut of meat: boneless, skinless chicken breasts. The stew is still hearty, especially when served with cooked rice, barley, or quinoa. The combination of garlic, thyme, and parsley adds a delicious flavor to the dish, while the mushrooms and onions provide a nice texture. Overall, this is a great recipe for anyone looking to enjoy a classic dish without all the extra fat and calories.