It gives the finished sauce a wonderful thick viscosity. The sauce is thickened with a traditional French technique of stirring in a butter-flour paste called beurre manié. There will, however, be lots of flavor and richness from the crème fraîche. I chose to skip that step to keep the dish a bit more light. Classic versions of this recipe often start with rendering bacon for flavor and richness. Instead of using a rooster or even a whole chicken, I simply make this stew with thighs, which provide lots of flavor and hold up during the long cooking time. Braising the meat in wine for a long period not only thoroughly flavors the meat, but it also helps make it particularly tender, especially if your using a tough old rooster. The wine is used in many traditional dishes such as baeckeoffe and of course coq au Riesling. Alsace is a very important wine-producing region, specializing in Riesling, recognized as some of the best all over the world. Food from this area has a slight German slant, since the province once belonged to Germany. The region of Alsace specializes in coq au Riesling. The two best-known versions are made with Pinot Noir or Riesling. It can be made with any wine, and regions throughout France do make it with their local wines. This dish doesn't rely on one type of wine. Coq au vin traces its history back to Roman times when France was a part of Gaul, which combined most of western Europe. The practice of stewing meat in wine is very much ancient. Really it does not have to be made from rooster, capon or chicken are just as much called for in traditional recipes. Serve this chicken with creamy mashed potatoes or rice and a veg or salad.Īlthough I've made this recipe "for two", you can obviously double or triple as needed, if you are feeding more.One of the most classic dishes of French cuisine is coq au vin, that famous stew of rooster braised in red Burgundy wine. It will not only be more flavourful, but the finished dish will look nicer, too.Ī pinch of tarragon (dried or fresh) is a lovely addition to the sauce, if you have some around.
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Top Tip! Be patient when browning the chicken and the mushrooms and let them cook until they are very golden.
#Coq au riesling skin#
That way the lovely, crisp chicken skin will stay crisp. Just make sure that the dish is large enough so that the sauce doesn't rise so high that it covers the top/skin of the chicken. You can use an oven-proof skillet for the oven part or transfer it all to another oven-safe dish. Look for a tray of mushrooms that are mostly the same size though, to avoid some big/some small mushroom pieces. I find I can slice them thicker and I love the variety of shapes, as opposed to the uniform, thin pre-sliced mushrooms. When I make dishes that heavily feature mushrooms, I like to buy whole mushrooms and slice them myself. I used an Inniskillin (Ontario) Riesling for mine. Since this is "Coq au Riesling", a riesling wine is recommended here. For boneless chicken, the cooking time will be different, so adjust accordingly. Skin-on/bone-in chicken makes for the most flavourful dish, so I do recommend going that route. Thighs are probably about the same as the legs. Simply adjust the oven time as needed to cook through. You can use any skin-on/bone-in chicken pieces here though. I have used chicken legs with back attached here (skin-on/bone-in), that I split into two pieces at the joint. And since you'll only use a bit of the wine in the sauce, you'll have an open bottle of wine to enjoy drinking with your dinner.
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This chicken dish is one that isn't a lot of work, but delivers a dish that always feels special. You'll want to use one on the dry end of the scale, either dry or off-dry. It can be found as both a sweet and a dry wine. Riesling is a unique wine, that is quite acidic, but also has wonderful, fruity flavours.
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This Coq au Riesling "for two", features golden chicken pieces and a lovely, creamy wine and mushroom sauce.Ĭoq au Riesling is so named as it uses Riesling wine. A classic chicken dish, with a creamy wine and mushroom sauce, this Coq au Riesling is easy and delicious, but also perfect for a special dinner.