Chicken Family friendly

Coq au riesling

Name: Coq au riesling recipe
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: 2 tbs vegetable oil; 70g unsalted butter, chopped; 12 eschalots, peeled; 3 garlic cloves, finely chopped; 160g smoked bacon, cut into lardons; 250g chestnut mushrooms, trimmed, halved if large; 1.7kg free-range chicken, chopped into 8 pieces (ask your butcher to do this for you); 2 tbs plain flour; 2 cups (500ml) medium-dry riesling wine; 350ml chicken stock; 1 bay leaf; 2 thyme sprigs; 100ml pure (thin) cream; 1 egg yolk; 1/4 bunch flat-leaf parsley, leaves picked, finely chopped; Mashed potato, to serve

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by Rick Stein

Chef, author, TV presenter

Mar 16, 2020

Make the most of chicken, with this family-friendly winter warmer.

2 tbs vegetable oil
70g unsalted butter, chopped
12 eschalots, peeled
3 garlic cloves, finely chopped
160g smoked bacon, cut into lardons
250g chestnut mushrooms, trimmed, halved if large
1.7kg free-range chicken, chopped into 8 pieces (ask your butcher to do this for you)
2 tbs plain flour
2 cups (500ml) medium-dry riesling wine
350ml chicken stock
1 bay leaf
2 thyme sprigs
100ml pure (thin) cream
1 egg yolk
1/4 bunch flat-leaf parsley, leaves picked, finely chopped
Mashed potato, to serve

Method

1.

Heat half the oil and half the butter in a shallow flameproof casserole. Add eschalots, garlic and bacon and cook, stirring occasionally, for 5-6 minutes until eschalots begin to colour. Add mushroom and cook for a further 2-3 minutes until mushrooms have softened. Using a slotted spoon, transfer mixture to a bowl.
2.

Dust chicken pieces with flour and shake off excess. Add the remaining 1 tbs oil and butter to the casserole then add chicken and cook, turning regularly, for 8 minutes or until browned all over. Add wine, stock, herbs and eschalot mixture to the pan. Season and bring to the boil. Reduce heat to medium-low and simmer for 20 minutes, uncovered. Pass the chicken mixture through a colander set over a bowl and keep mixture warm.
3.

Return strained liquid and juices to the casserole over high heat and cook for 6-8 minutes until slightly reduced. Place cream, egg yolk and a ladleful of reduced cooking liquid in a bowl and whisk to combine. Pour cream mixture into casserole with stock, and place over a medium heat and cook, stirring, for 3-5 minutes until sauce has thickened (do not to let it boil).
4.

Return chicken mixture to the casserole over medium-high heat and cook for 5-6 minutes until warmed through. Season to taste, scatter with chopped parsley and serve with mashed potato.