MainsMarch 13, 2018
Chicken w/ Mushrooms and Riesling Cream Sauce
My take on coq au riesling, a great sunday main course for the family.
I kept seeing recipes for coq au riesling in various places. I’ve never been a coq au vin person (color maybe?) but a white wine braised chicken sounded yummy and I love riesling. So i took a look at a few recipes and wound up with the below. It came out pretty rocking!
Serves: 4 hungry
Time: 1 1/2 hours
Props – NYT cooking, serious eats, food and wine, jamie oliver, amanda hesser
Notes – next time i might try using some sour cream to make the sauce thicker. and maybe use dry vermouth instead of riesling and maybe a hint of mustard?
Mise en Place
Staples
- 4 tbsbutter
- 1 cupchicken stock
- 1/2 cupriesling
- 1/2 cupcream
- kosher salt
- pepper
Veggies
- 1 mediumonion, sliced
- 12 ozmushrooms, sliced
- 1 tbsparsley, minced
- 4 sprigsthyme
Meats
- 1 wholechicken, cut into 10 pieces
- 4 stripsbacon, cut into lardons
Equipment
- 1dutch oven, medium heat
- 1oven, at 325
- 1skillet
- 1paper towel lined plate
- 1plate
Directions
- cut chicken up and season with salt and pepper, reserving wings and back for stock making
- cook bacon lardons in dutch oven, when just crisp evac to paper towel lined plate
- brown chicken a few minutes a side in two batches, when done evac to plate
- cook onion till soft and a little carmelized, about 12-15 minutes
- add stock, thyme, bring to a boil
- put chicken into pot along with any juices, cover, and put in oven. bake for 40 minutes
- meanwhile, open the riesling have a glass
- in the skillet, melt butter and cook mushrooms till they have carmelized a bit. turn off heat
- when chicken is done, evac from oven, and evac chicken to a plate discarding thyme sprigs
- add riesling and bring to a boil for 1 minute
- take off heat and let cool for one minute
- whisk in cream in a steady stream, then let reduce to desired thickeness
- add in chicken, mushrooms, bacon, and parsley. stir to combine
- plate