Coq Au Riesling is a keeper because it was:
- lighter than Coq Au Vin;
- slow cooking in one pot;
- perfect for making ahead of time; and, most importantly
- everyone liked it.
In fact, we like it so much that by the time I remembered to take a photo, there was nothing left. So I lifted the one above from Cuisine.
I served it with brown rice (microwavable in packet) and lovely, fresh green beans which I simmered briefly in salted water before draining and sauteing them in a bit of butter, salt and pepper. Egg noodles or tiny potatoes tossed in butter, salt and parsley, or (sigh) a bed of creamy mashed potatoes would work equally well in place of the rice.
Adapted from Cuisine
8 chicken legs, thighs or 4 pieces of Chicken Maryland
1/3 cup plain flour, seasoned with sea salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
4 medium-large shallots
4 cloves garlic, peeled and crushed to a past with salt
375 ml Riesling
375 ml good chicken stock
small bunch fresh tarragon, coarsely chopped
salt and freshly ground black pepper
150g white button mushrooms, sliced
4 tablespoons cream
parsley, finely chopped to garnish
Preheat the oven to 190ºC. Lightly dust the chicken pieces with flour (I mix the flour, salt and pepper into a shallow bowl, turn the pieces through the flour one at a time, shake off the excess and place on a baking sheet that I keep on hand for later, when I am removing browned pieced from the pan).
Heat the oil and butter in a heavy-based casserole dish. Add the chicken and fry until the skin is crisp and golden, then remove and set aside. Add the shallots and garlic to the pan, fry for about 2 minutes, stirring constantly, then return the chicken to the dish.
Add the wine, stock, tarragon, salt and pepper, and bring to a simmer. Reduce the heat, cover the dish with the lid and place in the oven for about 1.5 hours. While the chicken is cooking, brown the mushrooms in a little more butter in the frying pan and add with the cream for the final 10 minutes of cooking time.
Take the casserole from the oven, transfer all the chicken and mushrooms to a large hot serving platter. Boil the liquid rapidly so the sauce becomes concentrated and thickens a bit. Spoon the sauce over the chicken and garnish with parsley.
Note: The original recipe called for a whole chicken, cut into 8 pieces. I always opt exclusively for dark meat pieces - legs, thighs, or gorgeous Chicken Maryland - with the skin on. White meat doesn't have much flavor, dries out easily and costs more. Why bother? Also, after the browning and sauteing stages, I chucked everything except the mushrooms and cream into my slow-cooker/crock-pot and cooked it on low for about 3 hours. An hour before dinner, I turned the slow-cooker back on low to reheat, adding the mushrooms and cream, and it came out beautifully. I reduced some (but not all) of the liquid separately in a small pan.