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Coq au Riesling

Deborah
Delicious and although this recipe does take a bit of time to make, it's definitely worth it. Enjoy with some Riesling.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine French
Servings 4 people

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!!

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 use in the recipe, with some leftover and another to enjoy with our meal.   We’d definitely recommend it and have since ordered it again!

 

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Keyword bacon lardons, chestnut mushrooms, chicken, Coq au Riesling, Rick Stein, Rick Stein's Secret France, Riesling, single cream, white wine