Source: How to cook the perfect coq au riesling

Coq au Riesling

Course Dinner
Cuisine French
Keyword Braised, Chicken, Mushroom, Wine
Prep Time 30 minutes
Cook Time 2 hours
Marinate Time 12 hours
Servings 4 people

Ingredients

  • 1 chicken jointed
  • 0.5 head of garlic cut in half laterally
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 sprigs flat-leaf parsley
  • 500 ml riesling medium-dry
  • 1 carrot roughly chopped
  • 1 onion peeled and cut in half
  • 100 g clarified butter
  • 175 g bacon lardons
  • 4 leeks finely sliced
  • 250 g chestnut mushrooms halved or quartered if large
  • 1 tbsp flour
  • 100 ml single cream
  • 1 egg yolk

Instructions

  • Put the chicken in a bowl with the garlic, one leaf/sprig of each of the herbs and a scant teaspoon of coarse salt. Pour in the wine and leave to marinade for 12 hours.
  • Meanwhile, put the carcass in a deep pan with the rest of the herbs, the carrot and onion. Half-cover with cold water and bring to the boil, then turn down the heat, skim and cook very gently for an hour and a half. Strain, discarding the bones and aromatics (after picking any meat off), and reduce the stock to about 300ml.
  • The next day, remove the chicken from the wine and pat dry, then set aside. Melt a quarter of the butter in a large casserole pan over a medium-high heat and fry the lardons until golden. Scoop out with a slotted spoon, add another quarter of the butter and fry the leeks with a pinch of salt until soft. Scoop out with a slotted spoon and add to the bacon. Repeat with the mushrooms.
  • Melt the remaining butter and season the chicken. Fry until deep golden on all sides, then scoop out, turn down the heat and add the flour. Cook for a couple of minutes then stir in the wine, scraping the base of the pan. Add the stock and the chicken, bring to a simmer, then cover, turn down the heat and cook for an hour and a half, until the meat is falling from the bones. Take the chicken out of the pan.
  • Whisk together the cream and egg yolk, then take the pan off the heat and whisk this into the sauce. Put it back on a gentle heat and bring slowly to a simmer, then cook until it lightly coats the back of a spoon, stirring regularly. Season to taste, then stir in the lardons, leeks, mushrooms and chicken.

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