I kept seeing recipes for coq au riesling in various places. I’ve never been a coq au vin person (color maybe?) but a white wine braised chicken sounded yummy and I love riesling. So i took a look at a few recipes and wound up with the below. It came out pretty rocking!
Serves: 4 hungry
Time: 1 1/2 hours
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 4 tbs | butter | 1 medium | onion, sliced |
| 1 cup | chicken stock | 12 oz | mushrooms, sliced |
| 1/2 cup | riesling | 1 tbs | parsley, minced |
| 1/2 cup | cream | 4 sprigs | thyme |
| kosher salt | MEATS | ||
| pepper | 1 whole | chicken, cut into 10 pieces | |
| 4 strips | bacon, cut into lardons | ||
| Equipment | |
|---|---|
| 1 | dutch oven, medium heat |
| 1 | oven, at 325 |
| 1 | skillet |
| 1 | paper towel lined plate |
| 1 | plate |
| Directions | |
|---|---|
| Step | Action |
| 1 | cut chicken up and season with salt and pepper, reserving wings and back for stock making |
| 2 | cook bacon lardons in dutch oven, when just crisp evac to paper towel lined plate |
| 3 | brown chicken a few minutes a side in two batches, when done evac to plate |
| 4 | cook onion till soft and a little carmelized, about 12-15 minutes |
| 5 | add stock, thyme, bring to a boil |
| 6 | put chicken into pot along with any juices, cover, and put in oven. bake for 40 minutes |
| 7 | meanwhile, open the riesling have a glass |
| 8 | in the skillet, melt butter and cook mushrooms till they have carmelized a bit. turn off heat |
| 9 | when chicken is done, evac from oven, and evac chicken to a plate discarding thyme sprigs |
| 10 | add riesling and bring to a boil for 1 minute |
| 11 | take off heat and let cool for one minute |
| 12 | whisk in cream in a steady stream, then let reduce to desired thickeness |
| 13 | add in chicken, mushrooms, bacon, and parsley. stir to combine |
| 14 | plate |
Props – NYT cooking, serious eats, food and wine, jamie oliver, amanda hesser
Notes – next time i might try using some sour cream to make the sauce thicker. and maybe use dry vermouth instead of riesling and maybe a hint of mustard?
Categories: Mains
