Coq Au Riesling Recipes
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
COQ AU RIESLING
Delicious variation on coq au vin, made with an entire bottle of Riesling, a dry white wine. A friend of mine introduced me to this delicious and easy dish.
Provided by Susan Case
Categories World Cuisine Recipes European French
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-low heat; cook and stir bacon until crispy, about 10 minutes. Add onion and garlic; cook, stirring occasionally, until onion is softened, 5 to 10 minutes.
- Mix wine, chicken, mushrooms, and bay leaf together in a large pot over medium-high heat.
- Transfer bacon mixture to a paper towel-lined plate using a slotted spoon. Once mixture is drained, transfer to to chicken mixture. Bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and sauce is slightly thickened, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain and transfer to a bowl; add butter and mix until coated.
- Stir cream into chicken mixture until evenly combined. Serve chicken mixture over buttered egg noodles.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 25.9 g, Cholesterol 112.3 mg, Fat 18.3 g, Fiber 1.5 g, Protein 26.2 g, SaturatedFat 6.6 g, Sodium 258.1 mg, Sugar 1.6 g
COQ AU RIESLING
Steps:
- Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. 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.
- Meanwhile, 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 and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.
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.
COQ AU RIESLING
Modified version of Nigel Slater's Coq Au Riesling -- chicken simmered with smoky bacon, wine, and cream.
Provided by Tekesha @ EatMoreFoodProject
Time 52m
Yield 2
Number Of Ingredients 9
Steps:
- Chop your onion, bacon and parsley and mince your garlic.
- Melt butter and oil in a sauté pan.
- Lightly brown your chicken drumsticks in the butter and oil on all sides and remove from the pan.
- Add your onion, bacon and garlic to the pan and cook on medium heat for 10 minutes, stirring occasionally.
- Drain off all but about a tablespoon of the oil in the pan.
- Snuggle your chicken pieces back into the pan.
- Pour in the wine and bring the mixture to a boil.
- Drop the heat back down to medium, partially cover with a lid, and let cook for 25 minutes.
- Remove the lid and add your heavy cream.
- Let simmer on medium low for 10 minutes.
- Sprinkle with parsley.
- Serve.
Nutrition Facts : Nutrition Information Calories 779 Fat
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- Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
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4.6/5 (22)Estimated Reading Time 6 minsServings 4Total Time 1 hr 30 mins
- Place a large flameproof casserole or dutch oven on the stove, over medium heat. Add the bacon strips and cook, stirring frequently, until they begin to brown (but not crispy) and most of the fat has rendered, about 5 minutes. Then, add the shallots and cook until soft, about 2 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Transfer the bacon and sautéd shallots/garlic to a bowl using a slotted spoon, leaving the fat behind.
- Generously season the chicken thighs with salt and pepper. Add the chicken to the pan with the bacon fat and brown on both sides for about 4 minutes per side, or until golden brown. Do not crowd the pan! You might have to work in batches, that's okay. Once the chicken is golden brown, transfer to a plate and reserve.
- If you have too much fat left in the pan, pour off most of it, leaving about 1/4 cup in the pan. Add the mushrooms and sauté for a couple of minutes or until they are soft and coated in fat. Season with salt and pepper.
- Add the Riesling wine, scraping up any browned bits on the bottom of the pan with a wooden spoon, and bring to a boil. Once the wine is boiling, return the chicken (skin side up), bacon, shallots and garlic to the pan. Partially cover, lower the heat to a simmer and cook for 45 minutes to 1 hour or until the chicken is very tender. Make sure to keep an eye on your pan, to see if the liquid is not evaporating too quickly and adding more as needed.
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5/5 Total Time 1 hr 30 minsServings 4-6
- Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
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- Heat olive oil in an oven-proof skillet over medium-high heat. Split chicken pieces at the joint into a back piece and a drumstick. Season with some salt and pepper. Add chicken pieces to pan, skin side down. Cook until the skin is quite golden, about 4-5 minutes. Flip over and cook the other side and cook an additional 2-3 minutes. Transfer to a plate.
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