I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version. I replace the onion with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew. In fact, nearly always best full stop. I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.
Recipe courtesy of Nigella Lawson
Print
Coq Au Riesling
Total:
30 min
Active:
20 min
Yield:
6 servings
Level:
None
Total:
30 min
Active:
20 min
Yield:
6 servings
Level:
None

Ingredients

  • 2 tablespoons garlic oil
  • Ingredients and Directions
  • 1 cup bacon lardons
  • 1 leek, finely sliced
  • 12 skinless chicken thighs or 2 3/4 pounds thigh fillets
  • 3 bay leaves
  • 10 ounces oyster mushrooms torn into strips (4 cups)
  • 1 bottle Riesling
  • Salt and freshly ground black pepper 
  • 1 to 2 tablespoons freshly chopped dill leaves
  • Buttered noodles, optional

Directions

Heat the oil in a casserole or large wide pan and fry the lardons until crisp.

Add the sliced leeks and soften them with the lardons for a minute or so.

Tip in the chicken thighs, bay leaves, torn mushrooms and wine.

Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. 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 with some buttered noodles, if using.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Coq au Riesling

Recipe courtesy of Laura Calder

Rabbit Coq au Vin

Recipe courtesy of Emeril Lagasse

Coq au Vin

Recipe courtesy of Sunny Anderson

Coq au Vin

Recipe courtesy of Alton Brown

Coq au Vin

Guy's Coq Au Vin

Coq au Vin

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Coq Au Vin

Recipe courtesy of Tyler Florence

Winter White Coq Au Vin

Recipe courtesy of Rachael Ray

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c