COQ AU RIESLING
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. And since I always think that the breast meat of a chicken can be a bit stringy when cooked for a long time, I instead choose thigh portions. So no dismembering of a carcass is required either.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 842, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 57 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 16 grams, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams
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Tooba Mairaj
[email protected]I'm not a huge fan of Riesling, but I really enjoyed this dish. The wine adds a subtle sweetness to the sauce that really complements the chicken.
MD-DAUDA Mwima
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
James Wrecks
[email protected]I made this dish for my family last night and they loved it. The chicken was so tender and the sauce was perfect.
Al Muzahid
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out delicious.
Jp Thakur
[email protected]I've made this dish several times and it always turns out great. It's a real crowd-pleaser.
Ashton 210
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Syrie Galaga
[email protected]I made this dish for a dinner party last weekend and it was a huge success. Everyone loved it and asked for the recipe.
Saraswati Kc
[email protected]I'm not a huge fan of Riesling, but I really enjoyed this dish. The wine adds a subtle sweetness to the sauce that really complements the chicken.
UMAR AF
[email protected]This is one of my favorite recipes. I've made it several times and it always turns out great. The chicken is always tender and juicy, and the sauce is so flavorful.
Andiswa Kweyama
[email protected]I made this dish last night and it was a hit! My family loved it. The chicken was so moist and the sauce was perfect.
Muhib King
[email protected]This dish was absolutely delicious! The chicken was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.