It doesn’t roll off the tongue quite the same way as “Coq au Vin” but that’s exactly what this delectable and easy-to-make dish is – chicken cooked in wine.
Instead of using a rich Burgundian red though, this recipe uses a light, crisp Riesling and a good dose of cream to up the deliciousness.
Original recipe and image source: Simply Delicious
Ingredients
50g butter
splash of olive oil
2 onions, finely chopped
125g bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone
250g swiss brown mushrooms, sliced
500ml Riesling (or dry white wine of your choice)
250ml cream
salt & pepper to taste
handful chopped parsley
Method
- Melt the butter and oil together in a large pan.
- Brown the chicken pieces all over and remove from the pan.
- Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
- Add the garlic and cook for another 30 seconds before removing the mixture from the pan (leaving all that delicious fat behind).
- Season the chicken with salt and pepper and place in the pan, skin side down.
- Allow to brown all over then add the mushrooms and fry for around 5 minutes.
- Add the onion and bacon mixture back to the pan.
- Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
- After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
- Add the chopped parsley and season to taste.
- Serve with crusty bread
Wine Match
A Riesling of course! Here’s two under $20 to try:
Westend Estate Cool Climate Riesling 2012 – tighter than your mum’s purse, this is a restrained, elegant Riesling with loads of lemon and lime, at an absurdly good price RRP $15.00
Pewsey Vale Eden Valley Riesling 2013 – one of the best value Rieslings in the universe, from one of the most consistently impressive Riesling producers. Hard to beat. RRP $17.00