Nigel Slater’s Coq au Riesling

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Ok, guys…this was an AMAZING find!!  It would be fantastic on a cold Autumn night!

The original measurments were all in the metric system…so the conversions are rough.   It worked out fine for me…plus I am always adding and holding back things as I go.  Keep in mind, as you are cooking, you are Layering Flavor…make the dish your own!

What you will need:

  • 3 tbsp butter
  • splash of olive oil
  • 1 onion, finely chopped
  • 6 oz bacon/pancetta, I chopped mine fine before frying
  • 4 garlic cloves, I ran mine thru the garlic press
  • 10 chicken pieces on the bone (I used skin on thighs)
  • 10 oz portabellini mushrooms, sliced
  • 10-12 fl oz Riesling (I used a VERY dry riesling)
  • 1 cup cream
  • salt & pepper to taste
  • handful chopped parsley (coarse)

How it’s Done:

  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Season the chicken with salt and pepper and place in the pan, skin down.
  6. Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.
  7. Add the onion and bacon mixture back to the pan.
  8. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
  9. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
  10. Add the chopped parsley and season to taste.
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2 thoughts on “Nigel Slater’s Coq au Riesling

  1. Definitely a journey through photos. Great photos and recipes we’d love to try. We’ve nominated your site for the Liebster Award.

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