Traditional Coq au Vin using red wine is amazing and I think this version made with Reisling wine just as delicious! Enjoy it with noodles, rice or warm, crusty French bread and an in-season green vegetable.
Makes 4 – 6 Servings
3 lbs. chicken parts
3 Tbsp. unsalted butter
1 Tbsp. EVO
4 shallots, finely chopped (¼ cup)
1 cup dry Riesling wine
1 cup low salt or homemade chicken stock (see below)
½ lb. mushrooms, quartered, brown mushrooms or a combination of fresh, well cleaned wild mushrooms and brown mushrooms
Juice of 1 lemon
6 Tbsp. whipping cream or crème fraiche(see below)
2 Tbsp. finely chopped parsley
1 bay leaf
1 – 2 Tbsp. fresh tarragon, chopped
Heat the butter and oil in a large sauté pan on medium heat. Brown the chicken parts then remove to a plate. Add shallots and sauté until softened, but not browned. Add Riesling, bring to a boil then add the stock. Bring to a boil. Add chicken drumsticks, thighs and bay leaf, reduce heat to a simmer and cover. Cook for 15 minutes. Turn chicken over, add the chicken breasts. Cover and simmer approximately 30 minutes until the chicken tests done, the juices will run clear. Remove to a platter, keeping warm in a 180 F oven lightly covered with foil.
Finish the sauce:
In a separate pan, sauté the mushrooms in 2 Tbsp. butter, adding salt and pepper to taste until lightly cooked about 5 minutes; add lemon juice, set aside and keep warm. Return the pan the chicken was cooked in to medium heat, add the cream or crème fraiche and bring to a boil. Add the chopped herbs and return the sautéed mushrooms to the pan., heating through. Pour the sauce over the chicken and serve hot with noodles or a warm, crusty loaf of bread and a glass or two of a good Riesling.
You can change this recipe up by substituting the Riesling for beer, and changing the tarragon to thyme.
Helpful link to How To Make Creme Fraiche. And to Making Stock.
