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No roux or external starch slurry to be seen. Since you’re also cooking starchy vegetables in the stew, you also get some natural thickening and emulsion by mounting the stew with a nonzero amount of “butter”. The science of stews and braising is really on display here by using chicken thighs, which cook much faster than a longer braise of beef with more collagen/gelatin, making this a feasible dinner for an indulgent weeknight. Chanterelles add a specific fruitiness to complement the Riesling, leeks offer that ever-so-slight differentiation from traditional onions, and the turnip and rutabaga add a nice earthiness where you’d normally see a standard waxy potato. Yet, unlike the mystery pots of yore, we’re infusing a ridiculous level of flavor into this dish. So, it’s not a stretch to associate one of the premier regions of white wine production with this dish, as about 20% (the plurality by volume) of the grapes and wines produced in Alsace are of Riesling varietal (thanks Wikipedia).Ĭall me a late 2010s recipe developer, because we’re basically making a one-pot meal. However, the Alsace region of France has this very regional variant of the classic dish that uses Riesling specifically. Only this time adapted to use a less…colorful wine as its base Riesling may not exactly jump out as a wine that you’d either a) want to cook with or b) associate with a rich, deeply umami coq au vin.
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You know the story though, braised chicken in a hearty stew of red wine, root vegetables, and aromatics. You might have even seen this recipe in the New York Times cooking column (thanks Nigella Lawson). It’s one of a few dishes you might envision when you think of classic French cooking, next to bœuf bourguignon, dauphinoise, and cassoulet. You’ve (possibly) seen the recipe way down in my recipe archive. Sauteeing the mushroom in cognac just adds a depth of flavor and the beurre manie just thickens the stew to make it more appetizing.Coq au vin. NOTE: The cognac-sauteed mushroom and beurre manie are completely optional. Serve up with some oven-roasted asparagus and some carb (mash potato, rice, bread, etc.).
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Turn on the heat to high to activate the thickening agent in the beurre manie. Mash the softened butter and flour until it forms a paste and use a fork to dissipate the mixture (called 'beurre manie'). Taste for seasoning and add more salt/pepper if necessary.
![coq au riesling coq au riesling](https://www.kitchwitch.ch/wp-content/uploads/2018/01/Coq-au-Riesling-2-810x540.jpg)
Take the bunch of thyme and bay leaf out. When the chicken is done, take the pot out and add in the mushroom. If not, just cook until the cognac reduces. If you have a kitchen torch, now is the time to flambee the cognac (remember to stand back). Toss around until the mushroom turns brown and expels most of its water. Add the mushroom with a generous pinch of salt. While the chicken is cooking, heat up 1tbsp of butter on a skillet. Add a pinch of salt and some grinding of pepper.Ĭover the pot and place it in the oven for 45 minutes, or until a meat thermometer reads 165 F in the thickest part of the chicken. You can add the mushroom now if you don't want to saute it separately. Once the sauce starts simmering, nestle the chicken, pancetta/bacon, bay leaf, and thyme in. Add the garlic and carrot, stir around until the carrot is slightly softened.Īdd the wine and chicken stock and pump the heat back to high. Remember to scrape the bottom of the pan now because the onion will sweat. Stir around for a bit until slightly translucent, about 3-4 minutes. Remove the chicken and put them aside on a plate. This might take 2 batches depending on the size of your pot. Flip over and sear for another 2 minutes.
COQ AU RIESLING SKIN
Sear for 9 - 11 minutes until skin is crispy and easily lifts from the pot. Add in the pancetta/bacon and let it cook over low heat until crispy, about 15-20 minutes. Heat a dutch oven or any large pot with olive oil in it over low heat. Season the chicken with salt and pepper at least 15 minutes before cooking. 2 cups Riesling, or any kind of white wine 1 cup chicken stock, preferably home made Recipe due to this blowing up more than I thought it would ?