Coq au Riesling

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)
  • Salt and freshly ground pepper
  • 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying
  • 4 shallots, minced
  • 1 clove garlic, minced
  • 2 tablespoons Cognac
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Directions

Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.

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5

Newest Ratings and Reviews

Read all 9 reviews

  • on August 25, 2012

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    The only thing better than this recipe is Laura herself. I love her confidence, her wit, and her delightful charm. I had only two shallots, so I substituted two shallot-sized Vidalia onions, plus an extra clove or two of minced garlic. I used fine cognac--flambeed as she did on the show--then served it over a bed of wild+long grain rice. I cooked the rice using chicken stock, some of the Riesling and water. The sauce is what what makes it, and the whole dish makes a great presentation, It was delicious! Can't wait to do it again...and again!

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  • on May 22, 2012

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    ummm. It was a good recipe but I had to change it a lot. the very first time i made it I made it according to the recipe exactly. I thought the original recipe called for too much Creme Fraiche. I substituted creme fraiche for sour cream and only 1/4 cup and I definately removed the skins off the chicken. Chewy mushy skin is gross.

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  • on March 03, 2012

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    I never miss a Laura show!.. This recipe was devine. I lived dangerously and made this for the first time and served it up to dinner guests. What a hit! I "usually" go exactly by the recipe and was this case and we were NOT dissapointed.

    Just the right amount of tardness with the tender chicken. Excellent with a side of wild rice and a bottle of Grand Cru Saering 2007 from Domaines Schlumberger. I've moved this recipe to my "great for dinner party" list of recipes. I will make this one over and over.....

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