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Recipe: Coq au Riesling

March 23, 2012

Coq-au-Riesling

Mmmm French food. Creamy, buttery, fatty. Coq au vin literally means rooster with wine. There are many variations, mostly changing up the type of wine – the most traditional being burgundy. I’ve always preferred white over red, so this spin on the French classic makes me quite happy. This is a very simple recipe, basically chicken + leeks/onions/carrots + wine. The eggs are thrown in for a surprising twist. The dairy (butter/cream/sour cream) serves to thickens the sauce. Somehow the the whole is much, much greater than the sum of its parts. Rich and satisfying, this dish is definitely in my top 5 homemade meals – you’ll just have to try it to see what I mean. Served with a side of braised cabbage.

Ingredients:

  • 1 whole chicken, cut into 10 pieces (each breast cut in half)
  • 3 medium leeks (white and pale green parts only), cut in half lengthwise then sliced
  • 1 medium onion, chopped
  • 6 medium carrots, peeled, cut into 2” pieces
  • 1 cup Riesling
  • 1/2 bunch flat-leafed parsley, chopped, for garnish
  • lemon juice to taste
  • 5 eggs, hardboiled and peeled
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1 stick of butter
  • salt & pepper to taste
  • beef tallow or fat of choice

Preparation:

1. Rinse chicken and pat dry. Season chicken with salt and pepper and brown in large pan. Transfer browned chicken to plate.

3. Sautee leeks and onions in the remaining fat and chicken juices (approx. 8 minutes).

4. Scoop out most of the onions/leeks, leaving a layer behind. Add the chicken back into the pot, layering with the onions/leeks and also carrots.

5. Add the wine and a little bit of water as necessary so the chicken is 2/3 covered by liquid.

6. Bring to a boil and cook until liquid is slightly reduced (approx. 8 minutes).

7. Reduce heat to medium low, cover pot and braise at a low simmer until chicken is cooked through (approx. 30 minutes).

8. Remove chicken from the pot and add sour cream, heavy cream, and butter to the pot. Whisk vigorously to combine.

9. Boil, uncovered, over medium high heat to reduce the sauce, stirring occasionally (approx. 10 minutes).

10. Add a splash of lemon juice and season with salt and pepper to taste.

11. Add chicken back in to the pot. Add the (hardboiled and peeled) eggs.

11. Serve: 2 pieces of chicken, one egg, and sauce. Garnish with parsley.

Browning-chicken-2Sautee-leeks-shallots
Coq-au-Riesling-rawcoq-au-riesling-cooked

Shared with Fight Back Fridays.

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