Coq Au Riesling Recipes

COQ AU RIESLING

Steps:

• Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
• Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
• Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
• To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.

COQ AU RIESLING

Steps:

• Cut each poussin into 6 serving pieces, and season with salt and pepper. Place in a bowl, add shallots and thyme, and mix well. Add wine, cover, and marinate in refrigerator for 12 hours.
• Preheat oven to 350 degrees. Remove pieces of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat olive oil over medium-high heat. Add as many poussin pieces as will fit without crowding in one layer, skin side down, and sear until golden brown; remove from pan. Repeat with remaining poussin pieces.
• Divide poussin pieces among 6 3-cup ovenproof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 minutes.

COQ AU RIESLING

Steps:

• Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.
• Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.

COQ AU RIESLING

Steps:

• Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
• Add the sliced leeks and soften them with the lardons for a minute or so.
• Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
• Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.

COQ AU RIESLING

Steps:

• 2 tablespoons garlic oil
• Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
• Add the sliced leeks and soften them with the lardons for a minute or so.
• Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
• Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.