Coq Au Riesling
I saw the recipe for this on one of Nigella’s shows, where she uses a whole bottle of Riesling. Hamsley loves coq au vin, and will often request it from time to time; but this seemed like a much quicker and easier alternative.
I cooked it on the Sunday and reheated it on the Monday and Tuesday for dinner; so easy to come home from work and know dinner is ready.
I had to thicken the sauce up slightly with some cornflour but other than that, it was a fantastic result. You could definitely taste the Riesling, but it wasn’t over powering. I also didn’t have any dill to garnish it with, so I used parsley instead and it was just fine.
I have a feeling I’m going to get requests for this one from the boy very soon!
Coq Au Riesling
2 x 15ml tablespoons garlic oil
150g bacon lardons
1 leek, finely sliced
12 boneless, skinless chicken thighs
3 bay leaves
300g oyster mushrooms, torn into strips
1 x 750ml bottle Riesling
double cream (optional)
Salt and pepper to taste
1-2 tablespoons chopped fresh dill to serve
1.Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
2.Add the sliced leek and soften it with the lardons for a minute or so.
3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. 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 together with some buttered noodles.