Patricia shows you how to make Coq au Riesling, the white wine version of the well known Coq au Vin. This version gives a much different, much more earthy flavour, and is fantastic with rice or a side salad.
Ingredients for 4
- 50 g butter
- splash of olive oil
- 2 onions finely chopped
- 125 g bacon/pancetta sliced into thin strips
- 4 garlic cloves thinly sliced
- 8 chicken pieces on the bone I used 4 thighs and 4 drumsticks
- 250 g portabellini mushrooms sliced
- 500 ml Riesling or dry white wine of your choice
250 ml cream
- salt & pepper to taste
- handful chopped parsley
1. Melt the butter and oil together in a large pan.
2. Brown the chicken pieces all over and remove from the pan.
3. Add the onions and bacon and allow to fry until the onions are soft and translucent
and the bacon has rendered it's fat.
4. Add the garlic and allow to saute for another 30 seconds before removing the mixture
from the pan (leaving the fat behind).
5. Add the mushrooms and allow to fry for 5 minutes.
6. Add the onion and bacon mixture along with the browned chicken back to the pan.
7. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow
to simmer for 15-25 minutes or until the chicken is cooked through.
8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for
another 10 minutes.
9. Add the chopped parsley and season to taste.
10. Serve with rice, pasta or crusty bread.