This Coq Au Riesling is a Fabulous French Classic
A delicious fuss-free twist on Coq au Vin using Riesling and Cognac
The Alsace's answer to Coq au Vin, recipes for a traditional dish such as this vary a great deal with many great and many bad iterations. Lots call for the addition of many different vegetables. This recipe however is much simpler, leaning more towards Simon Hopkinson's thoughts that it should be 'chicken, bathed in ivory cream. No frills, or garnish; quite simply chicken in its sauce.'
Serves
4
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 500ml chicken stock
- 200ml double cream
- 200ml Riesling
- 50ml Cognac
- 50g butter
- 2 shallot
- 2 large garlic cloves
- Parsley to garnish
Method
Dust the chicken joints in flour and colour in a pan, once browned remove from the pan and set aside.
Finely chop the shallots and garlic and cook in the residual chicken fat and butter. Once translucent and soft, pour over Cognac and set alight.
Return chicken to the pan, covering with Riesling and stock. Simmer for about 20 minutes. Once chicken is cooked, remove from the pan onto a serving dish.
Reduce the sauce rapidly by half until the flavour is intense and it has some viscosity. Whisk in the double cream and season to taste.
Pour over the chicken, sprinkle with chopped parsley and serve immediately with fragrant rice.
