Coq au Riesling

Name: Coq au Riesling
Total time: 90 min
Yield: Serves 6
Cuisine: Alsace
Ingredients: 1 rooster, 2 kg (4½ lb), cut into 8 pieces; 200 g (7 oz) smoked bacon, diced; 300 g (11 oz) button mushrooms; 3 shallots; 750 ml (1 bottle) Riesling; 200 ml (¾ cup) thick crème fraîche; 30 g (1 oz) butter; 3 tablespoons oil; 2 tablespoons flour; 1 bouquet garni; Salt, pepper, chopped parsley

Chicken braised in Riesling with mushrooms and cream

⏱ 90 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1rooster, 2 kg / 4½ lb, cut into 8 pieces
200 g (7 oz)smoked bacon, diced
300 g (11 oz)button mushrooms
3shallots
750 ml (3 cups)Riesling
200 ml (¾ cup)thick crème fraîche
30 g (1 oz)butter
3 tbspoil
2 tbspflour
1bouquet garni
Saltpepper, chopped parsley

1 rooster, 2 kg / 4½ lb, cut into 8 pieces
200 g (7 oz) smoked bacon, diced
300 g (11 oz) button mushrooms
3 shallots
750 ml (3 cups) Riesling
200 ml (¾ cup) thick crème fraîche
30 g (1 oz) butter
3 tbsp oil
2 tbsp flour
1 bouquet garni
Salt pepper, chopped parsley

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Season the pieces with salt and pepper and dust lightly with flour.
Heat the butter and oil in a Dutch oven and brown the meat on all sides.
Add the bacon and chopped shallots and sweat for 3 minutes.
Pour in the Riesling and add the bouquet garni.
Cover and cook over low heat for 1 hour.
Add the sliced mushrooms and cook 20 minutes more.
Remove the chicken and keep warm.
Reduce the sauce by half and add the cream.
Simmer for 5 minutes and adjust the seasoning.
Spoon the sauce over the chicken, sprinkle with parsley and serve with spaetzle.