The coq au riesling recipe had been sitting on my Pinterest wall for a few weeks. Wine, chicken and cream seemed easy enough. When I finally popped the recipe open, I found the metric system. Conversion calculators seem to figure all of that out. Easy enough, right? Right? WRONG!
Alida Ryder’s recipe at Simply Delicious calls for 30 minutes of cook time, half of which is in a covered pan over medium-low heat. It needs at least twice as much, as I ended up serving nearly raw meat to everyone. The meat closest to the bone was pink and there was blood present in each piece. It took a four-minute ride in the microwave to finish things off.
Otherwise, the sauce had a nice flavor and everything was fine. I don’t know if the chicken pieces were too large, compared to what Ms. Ryder gets in South Africa, or if her recipe was just off. Either way, I’ve adjusted the cooking times.
WHAT WORKED: A good riesling. This is not one of those instances where you go with cheap stuff. To The Wife’s dismay, I popped open a bottle of Salmon Run riesling, a semi-dry bottled by Dr. Frank Vinifera Wine Cellars on Keuka Lake. It is a solid, award-winning wine from one of the best vineyards in New York State. I don’t drink a lot of wine, but when I do, it’s pretty much anything from Dr. Frank’s.
WHAT DIDN’T: I think we covered that. I would also use more than just 8 oz. of mushrooms. A full pound of cremini would work beautifully.
WHAT DID EVERYONE SAY: Aside from the pink chicken, it won universal acclaim
WILL IT MAKE ANOTHER APPEARANCE: Likely.
Nigel Slater’s Coq au Riesling
Adapted from Simply Delicious
- 2 tbsp. unsalted butter
- splash of olive oil
- 2 onions, finely chopped
- 4.5 oz. bacon or pancetta, diced
- 4 garlic cloves, thinly sliced
- 8 chicken pieces, bone and skin on (thighs and drumsticks)
- 8 oz. cremini mushrooms, sliced
- 500mL riesling
- 8 oz. cream
- salt & pepper to taste
- handful chopped parsley
Heat butter with oil in a large pan over high heat until the butter melts. Brown the chicken pieces on each side over and remove from the pan. Add the onions and bacon and fry until the onions are soft and the bacon fat has rendered.
Add the garlic and allow to saute for another 30 seconds before removing the onions and bacon from the pan. Add the mushrooms and saute for 5 minutes. Return the onion and bacon mixture to the pan and top with the browned chicken and any accumulated juices on the holding dish.
Pour the wine over the top of the meat and bring to a boil. Reduce heat to medium-low and cover. Simmer for 25 minutes. Then, uncover, increase heat to medium-high and add the cream. Cook for 5 minutes. Season to taste. Top with chopped parsley and serve hot.