Coq Au Riesling

Coq au Vin is an iconic French dish, a simple farm pot of rooster and red wine. Coq Au Riesling is a variation on a recipe from the eastern parts of France, a region defined just as much by German influences on ingredients as by French techniques. This dish is bright, creamy, and acidic in a good way.

Annotated Cook Notes: After cooking, you can enjoy the dish right away, but it's also an excellent option to prepare in advance. Allowing it to cool and rest in the fridge overnight lets the flavors intensify and mature. To do this, let it cool on the counter, then refrigerate. When you're ready to eat, reheat on medium-low, garnish with chopped parsley, and serve!

Ingredients: 1.5 kg chicken thighs and/or drumsticks (bone-in)

90 g shallot

15 g garlic

2 tbsp neutral oil

30 g butter

250 ml Riesling (preferably from Alsace)

250 ml chicken broth

1 tsp nutmeg

150 g mushrooms (I recommend baby portobello and/or morel)

100 g crème fraîche

1 tbsp all-purpose flour

1 egg yolk

Salt (to taste)

Pepper (to taste)

Parsley (for garnish)

4 stems parley

2 stems thyme

1 bay leaf

Thread or cotton string to tie up the herbs

Directions

1. Rinse chicken under cold water and pat dry.

2. Salt the chicken generously.

3. Peel and finely chop shallot.

4. Peel and mince garlic.

5. Make the bouquet garni by using the thread/string to tie the herbs up into a bundle

6. Heat oil and melt butter on medium high in a large dutch oven or thick-bottomed pot.

7. Add chicken to the pot in a single layer (you may need to do this in batches) and sear until golden on all sides. If the skin is still stuck to the pot, resist the urge to flip - it will release when the searing is done.

8. Remove chicken and set aside.

9. Add shallots and garlic to the pot, sauté until tender.

10. Pour in the wine and cook for a minute to deglaze the bottom of the pot, scrape the bottom gently with a wooden spatula if needed.

11. Add the chicken broth and nutmeg, stirring to combine.

12. Add the chicken back (for thigh pieces, place them skin-side up) into the pot.

13. Add the bouquet garni.

14. Season to taste with salt and pepper.

15. Reduce heat to low, add lid, and simmer for 30 minutes.

16. Cut mushrooms into 1/2 cm slices.

17. Heat a small pan on medium and add mushrooms. Let cook for 2-3 minutes to extract water.

18. Add a splash of oil and a pinch of salt, and sauté for 2 more minutes.

19. Remove chicken from the pot to a plate and set aside.

20. In a bowl, whisk together the flour, crème fraîche, and egg yolk.

21. Pour the cream mixture into the pot and whisk until fully incorporated.

22. Add in the mushrooms, followed by the chicken and simmer for 5 minutes.

23. Serve with spätzle (the Alsatian option), rice, or pasta and garnish with chopped parsley.