Coq au Riesling
This variation of Coq Au Vin is a deliciously fragrant Coq au Riesling. In winter you can substitute thyme for the fresh French tarragon.
- 1 size 18 free range organic chicken
- 3 - 4 tablespoons flour
- 2 tablespoons olive oil
- 30g butter
- 3 - 4 medium shallots, finely chopped
- 2 cloves garlic, crushed to a paste with salt
- 1/2 bottle Riesling
- 375mls very good chicken stock
- A small bunch fresh French tarragon, roughly chopped
- Salt and freshly ground black pepper
- 150g fresh white mushrooms, sliced
- 4 tablespoons cream
- parsley to garnish, finely chopped
Preheat the oven to 190°C.
Cut the chicken into eight or nine portions. Dust chicken with flour very lightly. Heat the oil and 1 tablespoon butter in a heavy based casserole dish (I use my faithful 24cm Le Creuset casserole) and add the chicken portions. Fry these until the skin is crisp and golden, then remove and keep aside. Add the chopped shallots and garlic to the pan, fry for about two minutes, stirring constantly then return all 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 pre-heated oven so the dish can simmer very gently for about 1½ 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 dish from the oven, remove all the chicken and mushrooms to a large hot serving platter. Boil the liquid rapidly so the sauce becomes concentrated and thickens a little. Spoon the sauce over the chicken, and garnish with finely chopped parsley.
Suggested wines to complement this recipe
Babich Riesling 2007