Cooking at Home – French Cooking - Coq au Riesling

Cooking at Home

Cooking at Home – French Cooking - Coq au Riesling

Cooking at Home – French Cooking - Coq au Riesling 

Coq au Riesling was our second main course for our family French dinner.

Cooking at Home – Our French Bistro Tablescape  Photo by J. Rodgers

Coq au Vin (Riesling)

Ingredients

6 chicken Thighs

Salt and freshly ground pepper

1 tablespoon each butter and olive oil, plus more butter for frying

4 shallots, minced

1 clove garlic, minced

2 tablespoons Cognac

1 cup dry Riesling

1/2 cup chicken stock

8 ounces mushrooms, quartered

1/2 cup creme fraiche

Chopped fresh parsley, for garnish

Directions

Sprinkle the chicken with salt and pepper. Optional: debone the thighs, place the bone back in the thigh and tie with string. Remove the bone prior to serving.

Heat the fat in a sauté pan and brown the chicken on all sides.

When all the chicken is browned, remove it to a plate.

Add the shallots and garlic to the pan for 1 minute.

Pour in the Cognac to deglaze. (Flambé is optional)

Put the chicken back in the pan.

Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Melt a little butter in a frying pan and cook the mushrooms until golden.

When the chicken is cooked, remove it to a serving platter and keep warm.

Boil the cooking liquid down to sauce consistency.

Stir in the creme fraiche, mushrooms and a little butter.

When hot, taste and correct the seasonings.

Pour the sauce over the chicken, sprinkle with the parsley and serve.

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Directions in Pictures

Cooking at Home – French Cooking - Coq au Vin (Riesling) - prepare the chicken, salt and pepper

• Sprinkle the chicken with salt and pepper. Optional: debone the thighs, place the bone back in the thigh and tie with string. Remove the bone prior to serving.

Cooking at Home – French Cooking - Coq au Vin (Riesling) - brown the meat on all sides

Cooking at Home – French Cooking - Coq au Vin (Riesling) - brown the meat on all sides

• Heat the fat in a sauté pan and brown the chicken on all sides. 

Cooking at Home – French Cooking - Coq au Vin (Riesling) - remove the chicken

• When all the chicken is browned, remove it to a plate.

Cooking at Home – French Cooking - Coq au Vin (Riesling) - add the shallots and garlic

• Add the shallots and garlic to the pan for 1 minute.

Cooking at Home – French Cooking - Coq au Vin (Riesling) - pour in the Cognac to deglaze

Cooking at Home – French Cooking - Coq au Vin (Riesling) - flambé if you wish - Sorry the flame did not show in the picture...

• Pour in the Cognac to deglaze. (Flambé is optional)

Cooking at Home – French Cooking - Coq au Vin (Riesling) -put the chicken back in the pan

• Put the chicken back in the pan.

Cooking at Home – French Cooking - Coq au Vin (Riesling) - pour in the wine

Cooking at Home – French Cooking - Coq au Vin (Riesling) - pour in the stock

Cooking at Home – French Cooking - Coq au Vin (Riesling)

Cooking at Home – French Cooking - Coq au Vin (Riesling) - cook the chicken is tender and turned once

• Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Cooking at Home – French Cooking - Coq au Vin (Riesling) – cook the mushrooms until golden

• Melt a little butter in a frying pan and cook the mushrooms until golden.

Cooking at Home – French Cooking - Coq au Vin (Riesling)

Cooking at Home – French Cooking - Coq au Vin (Riesling) – when the chicken is cooked, remove it to a serving platter and keep warm

• When the chicken is cooked, remove it to a serving platter and keep warm.

Cooking at Home – French Cooking - Coq au Vin (Riesling) – boil the cooking liquid down to sauce consistency

• Boil the cooking liquid down to sauce consistency.

Cooking at Home – French Cooking - Coq au Vin (Riesling) – stir in the creme fraiche, mushrooms and butter

• Stir in the creme fraiche, mushrooms and a little butter. 

Cooking at Home – French Cooking - Coq au Riesling 

Bon Appétit

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