This coq au riesling dish is really yummy…we’d had coq au vin before, but we were really intrigued when we watched Rick Stein make this on his Secret France TV programme to see how it would turn out. We both agreed we’d need to get the recipe book as there was quite a few recipes on the programme that we fancy making!
We had rented a cottage in Blairgowrie for a long weekend away in November 2019 and decided that we’d make sure we had the ingredients to be able to make this on one of the nights.
This recipe does take a bit of time to make, however, it’s definitely worth it…especially if you’re making it for two…means you’ll have leftovers for another day!
Tip
- In preparation for our weekend away, I’d been ordering wine online and was checking out the selection of Riesling and decided rather than getting a German one, I’d try one from New Zealand – Villa Maria Private Bin Riesling. I ordered 2 bottles…one for using in the recipe, with some left over and another to enjoy with our meal. We’d definitely recommend it and have since ordered it again!
Ingredients
- 2 tbsp vegetable oil
- 70g unsalted butter
- 12 shallots, peeled but left whole
- 3 cloves garlic finely chopped
- 160g smoked bacon lardons
- 250g chestnut mushrooms halved if large
- 1 free-range chicken (about 1.7kg) jointed into 8 pieces
- 1 tbsp plain flour
- 500ml medium-dry Riesling
- 350ml chicken stock
- 1 bay leaf
- 2 thyme sprigs
- 1 tsp salt
- freshly ground black pepper
- 100ml single cream — we use Elmlea to reduce the calories
- 1 egg yolk
- handful flat leaf parsley chopped to garnish
Instructions
- Heat half the oil and half the butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Add the mushrooms and fry for a couple more minutes. Transfer everything to a bowl with a slotted spoon.
- Add the remaining oil and butter to the casserole dish. Dust the chicken joints with flour and brown them in a couple of batches.
- Put all of the chicken back in the pan and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Season with a teaspoon of salt and plenty of black pepper. Bring to a simmer and cook for about 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm.
- Return the strained liquid and juices to the pan and reduce a little. Take the pan off the heat. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Place over a medium heat until the sauce has thickened, but don’t let it boil.
- Put everything back into the pan and let it warm through. Check the seasoning and garnish with chopped parsley.
- Enjoy…we served ours with creamy mashed potatoes and boiled carrots and tenderstem broccoli and a glass or 2 of wine of course!!
Coq au Riesling
Ingredients
- 2 tbsp vegetable oil
- 70g unsalted butter
- 12 shallots peeled but left whole
- 3 cloves garlic finely chopped
- 160g smoked bacon lardons
- 250g chestnut mushrooms halved if large
- 1 free range chicken about 1.7kg jointed into 8 pieces
- 1 tbsp plain flour
- 500 ml medium-dry Riesling
- 350 ml chicken stock
- 1 bay leaf
- 2 thyme sprigs
- 1 tsp salt
- freshly ground black pepper
- 100 ml single cream we use Elmlea to reduce the calories
- 1 egg yolk
- handful flat leaf parsley chopped to garnish
Instructions
- Heat half the oil and half the butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Add the mushrooms and fry for a couple more minutes. Transfer everything to a bowl with a slotted spoon.
- Add the remaining oil and butter to the casserole dish. Dust the chicken joints with flour and brown them in a couple of batches.
- Put all of the chicken back in the pan and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Season with a teaspoon of salt and plenty of black pepper. Bring to a simmer and cook for about 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm.
- Return the strained liquid and juices to the pan and reduce a little. Take the pan off the heat. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Place over a medium heat until the sauce has thickened, but don’t let it boil.
- Put everything back into the pan and let it warm through. Check the seasoning and garnish with chopped parsley.
- Enjoy…we served ours with creamy mashed potatoes and boiled carrots and tenderstem broccoli and a glass or 2 of wine of course!!
Notes
In preparation for our weekend away, I’d been ordering wine online and was checking out the selection of Riesling and decided rather than getting a German one, I’d try one from New Zealand – Villa Maria Private Bin Riesling. I ordered 2 bottles…one for using in the recipe, with some left over and another to enjoy with our meal. We’d definitely recommend it and have since ordered it again!
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