Chicken In Riesling
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
Coq au vin made with red wine is the best-known incarnation of the French dish in the US, However, most regions of France and Germany have unique versions that take advantage of local wines. Renee liked a dry Riesling and that works very, very well. Read more Prep your stuff and this is just easy; not to mention delicious. See less
Ingredients
- • 1 whole chicken or duck (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces. Duck is better. shopping list
- • 1 Tbs. olive oil. shopping list
- • 3 Tbs. unsalted butter, divided. shopping list
- • 3 or 4 mushrooms, sliced. shopping list
- • 4 medium leeks (white and pale green parts only), finely chopped (2 cups). shopping list
- • 2 Tbs. finely chopped shallot. shopping list
- • 4 medium carrots, halved diagonally. shopping list
- • 1 cup dry white wine (preferably Alsatian Riesling). shopping list
- • 1 1/2 pound (750g) small red potatoes, scrubbed. shopping list
- • 2 Tbs. finely chopped flat-leaf parsley. shopping list
- • 1/2 cup crème fraîche or heavy cream. shopping list
- • About 1 Tbs. fresh lemon juice, to taste. shopping list
How to make it
- Prep you stuff: See Photo
- 1. Preheat oven to 350F with rack in middle.
- 2. Pat chicken dry and sprinkle with 1 tsp. salt and a rounded 3/4 tsp. pepper. Heat oil with 1 Tbs. butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- 3. Meanwhile, wash leeks and pat dry.
- 4. Pour off fat from pot, then cook leeks, shallot, and 1/4 tsp. salt in remaining 2 Tbs. butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, mushrooms and wine and boil until liquid is reduced by half, 3 to 4 minutes.
- 5. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- 6. While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 tsp. salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- 7. Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
- I have a secrete. I don’t put this in the oven. At step 5 I reduce the heat to low and just keep on cooking on the stove top, about 30 min. I make sure there is always a wee bit of liquid in the pot. Comes out great and I don’t have to bother the spiders in the oven. See Photo
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