Coq au Riesling
Servings 4 people
- 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
- 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.