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 12 reviews

  • on November 23, 2014

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    SO Delicous! Took about an hour and a half to make but worth it!

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  • on October 07, 2014

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    Simple, delicious, fabulous! Love it!

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  • on July 16, 2014

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    Loved this version of coq au vin with a light white wine instead of red! Followed the spirit of Laura's recipe but made some changes as all cooks must when necessary, or just lazy: Cooked the mushrooms first in the same pan as chicken, but removed before cooking the chicken, just to avoid more dishes. Also increased stock to one cup because I knew I would want more sauce. Served this over buttered fettuccini to soak up the wonderful sauce. Thanks to Chef Laura for a delightful meal idea!

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