Recipe: Coq au Riesling (France)

This simple to make dish is the Alsatian version of the French classic 'Coq au Vin' – no dogs involved, it's still chicken!

It’s delicious and will leave you with a half a bottle of Riesling (we recommend Sipp Mack) to share with your guests (or enjoy while you’re cooking).

Important: if you can’t use an Alsace Riesling, don’t use a wine that’s too acidic, such as a Sauvignon Blanc, as it will impair the final dish.

INGREDIENTS

1 x chicken (around 1.5kg, buy the best you can afford and ask your butcher to cut into four pieces – it's worth the extra care!)

2 x tablespoons of vegetable oil

60g butter

3-4 x shallots (depending on size)

1.5 x tablespoons of Cognac or grape brandy

375ml Alsace Riesling

Bouquet garni

Pinch of grated nutmeg

150g Paris (or white) mushrooms, quartered

Juice of half a lemon

80ml double cream

1 x egg yolk

Salt and pepper

METHOD

1. Season the chicken with salt and pepper and heat oil and half the butter in a stove top casserole big enough to hold the four pieces in one layer.
2. Brown the pieces on both sides, turn down heat, add chopped shallots and cook for two further minutes.
3. Pour in brandy, set alight and when the flames dies, stir the chicken and add wine, bouquet garni, salt, pepper and nutmeg.
4. Bring to the boil, cover and simmer for 40 minutes or until the chicken is nearly tender.
5. In the meantime, melt remaining butter in a frying pan, add mushrooms and lemon juice and cook on a low heat for around ten minutes.
6. Add mushrooms and cooking liquid to main dish with chicken and simmer for a further ten minutes.
7. Remove bouquet garni, transfer chicken and mushrooms to a large warmed serving plate.
8. Mix cream and egg yolk together in a large bowl.
9. Skim any fat from the surface of the cooking liquid and discard, then gradually add cooking liquid to the cream/egg mixture, stirring constantly.
10. Transfer combined liquid back to pan and warm gently without allowing to boil.
11. Check and adjust seasoning if required before pouring over the chicken.

In Alsace, this Springtime stunner is usually served with noodles such as Spaetzle but it’s just as good with mashed potatoes or boiled rice.

And of course, the remainder of your 'fresh as a daisy' Sipp Mack Riesling.

TOP TIP: see just how simple this recipe is in our Facebook video.