COQ AU RIESLING
I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version. I replace the onion with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew. In fact, nearly always best full stop. I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
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.
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Oluwatobi Samuel Joseph
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Farah Jutt
[email protected]I made this for a dinner party and everyone loved it. I'll definitely be making it again.
dipu halder
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth it.
Caleb Hendershot
[email protected]I'm not a big fan of chicken, but I really enjoyed this dish. The sauce was amazing.
Amir Nawab Khosa
[email protected]I served this with mashed potatoes and green beans. It was a perfect meal.
Nelson Niyuhire
[email protected]This is a great recipe to make ahead of time. It reheats well.
sata saini
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. It was still delicious.
Tyra Anderson
[email protected]I didn't have any Riesling on hand, so I used Chardonnay instead. It turned out great!
JOACHIM EBUBE
[email protected]This was a bit too rich for my taste, but my husband loved it.
Francesca Jacques
[email protected]I've made this dish several times and it's always a hit. I love the creamy sauce and the tender chicken.
Jamaal Walton
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Naydelyn Alamilla
[email protected]I'm not a big fan of Riesling, but I really enjoyed this dish. The wine flavor wasn't overpowering at all.
Sajid Btni
[email protected]I made this for a dinner party and everyone loved it. I'll definitely be making it again.
Zacherus Carroll
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth it.
Md Machud
[email protected]I followed the recipe exactly, but the sauce didn't thicken up like it was supposed to.
Md Toufik Ahamed
[email protected]The chicken was a little dry for my taste, but the sauce was amazing.
Iddrissu Musah
[email protected]This was my first time making coq au riesling, and it turned out great! The recipe was easy to follow and the dish was delicious.
sinz blanco
[email protected]I've made this dish a few times now, and it's always been a success. It's a great way to use up leftover chicken.
Angela Alega
[email protected]This coq au riesling was a hit with my family! The chicken was moist and flavorful, and the sauce was creamy and delicious.