Youtor
Coq Au Riesling
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Coq Au Riesling • For a printable version of this recipe, please go to https://emilylenora.com/coq-au-riesling/ • • Ingredients • Coq Au Riesling • 2 bacon slices cut into lardons • 4 chicken thighs boned in with skin in tact • 1 Tbsp butter • 2 shallots chopped • 2 Tbsp cognac • 1 ½ cups dry Riesling • 1 cup chicken stock • 1 garlic clove mashed • ¼ cup crème fraiche or sour cream • salt and pepper • Sautéed Mushrooms (Champignons Sautés Au Beurre) • 1 Tb butter • ½ Tb extra virgin olive oil • 8 oz mushrooms sliced • salt and pepper • Instructions • Coq Au Riesling • 1. Melt 1 Tbsp butter in a dutch oven over medium-high heat. Add the bacon and cook until browned. Remove with a slotted spoon to a plate. • 2. Season the chicken with salt and pepper and brown on each side for about 3-4 minutes. Remove to a plate. • 3. Add the shallots and garlic and season with salt and pepper. Sauté the shallots and garlic for about 5 minutes. Deglaze the pot by adding the cognac. • 4. Return the chicken thighs and bacon to the pot. Pour in the Riesling and chicken stock. Make sure the chicken is covered with liquid otherwise add additional chicken stock until it is just covered. • 5. Bring to a simmer. Cover and simmer for 25-30 minutes or until chicken is tender and cooked through. • 6. Remove chicken to a side dish to keep warm. Boil the cooking liquid until it cooks down to sauce consistency. Remove from heat and stir in crème fraiche or sour cream. • 7. Arrange the chicken on a serving dish with the mushrooms and onions, and basted with the sauce. • Sautéed Mushrooms (Champignons Sautés Au Beurre) • 1. In a 10-inch sauté pan, heat the butter and oil over medium-high to high heat. Once the butter is melted add the mushrooms. • 2. Toss and shake the pan for 4-5 minutes. The mushrooms will at first absorb the fat. In 2-3 minutes the fat will reappear on their surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from the heat.
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