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Easy Dinner Recipes: How to Make Coq Au Riesling

Coq-au-Riesling-RecipeWhen you cook as often as we do, there are few recipes in our house that would be considered staples. However, when comfort food is what we’re craving, this one pot dinner fits the bill. It’s elegant, easy, and would make even the pickiest of eaters smile with satisfaction, and a full belly. It’s also even better the next day.

Coq au Riesling is a twist on the classic French dish, coq au vin (pronounced ‘kohk-oh-VAHN’), which normally stars chicken, mushrooms, onions, bacon, and a dry red wine. It is important to use a dry Riesling, as you’ll find with wines from the Alsace region, vs. California Riesling wines, which tend to be high in sugar and sweet.

We’re including regular stove top instructions, but our version was actually prepared in a pressure cooker, and took only about 30 minutes from start to finish.

COQ AU RIESLING

Serves 6

  • Coq-au-Riesling-cooked in Sitram Pressure Cooker2 tablespoons extra virgin olive oil
  • 2 leeks, finely sliced
  • 3 garlic cloves, smashed
  • 3 lbs chicken thighs, skin removed (may be deboned prior to cooking, if you prefer)
  • 1 cup thick cut bacon, chopped (appx 4 pieces)
  • 1 750-ml bottle Alsace Riesling wine
  • 1 cup of chicken broth (optional-creates more sauce)
  • 10 crimini (baby portobello) mushrooms, sliced (4 cups)
  • 2 tablespoons freshly chopped tarragon, dill, or thyme
  • 2-3 bay leaves
  • Salt and pepper to taste
  • Fat free half and half
  • 1–2 tablespoons freshly chopped tarragon, dill, or thyme (for garnish)
  • Buttered egg noodles

Dutch oven or ‘one pot’ directions:

  1. Thoroughly wash and rinse the leeks in a colander, separating all pieces so as to remove any sand hiding between the leaves.
  2. Heat the olive oil in large dutch oven or pot, and fry bacon until crisp.  Add the sliced leeks and soften with the bacon for a minute or so. Add the garlic.
  3. Remove the bacon, leeks, and garlic, and brown the chicken thighs, about 2-3 minutes on each side, over medium high heat.
  4. Add the leeks, garlic, and bacon back in, as well as the wine, mushrooms, thyme or herbs of preference, and bay leaves.
  5. Season with salt and fresh pepper, and bring to a boil. Cover the pan, and simmer gently for 45 minutes, stirring every few minutes.
  6. If you don’t want to deal with the bones, remove the chicken from the pot, and debone. Roughly chop chicken thighs, and add back in, stirring to incorporate ingredients once more.
  7. Serve chicken, vegetables, and accompanying broth over buttered egg noodles. Sprinkle with fresh herbs, a drizzle of half and half (if you like).

Pressure cooker directions:

  1. How to make Coq-au-RieslingThoroughly wash and rinse the leeks in a colander, separating all pieces so as to remove any sand hiding between the leaves.
  2. Heat the olive oil in the pressure cooker, and fry bacon until crisp.
  3. Brown the chicken thighs, about 2-3 minutes on each side, over medium high heat.
  4. Add the leeks and garlic, saute for about a minute.
  5. Pour in the entire bottle of wine, the, mushrooms, thyme or herbs of preference, and bay leaves. (NOTE: you won’t need the broth here)
  6. Place the pressure cooker lid on, seal, and bring to a boil. Cook for appx 20 minutes. Follow manufacturers directions to remove from heat and open pressure cooker.
  7. Season with salt and fresh pepper. Debone and roughly chop the chicken, if desired.
  8. Serve over buttered egg noodles. Sprinkle with fresh herbs, a drizzle of half and half (if you like).

Adapted from a recipe by Nigella Lawson & Penelope Green for House Beautiful magazine.

 

Cassandra Branson

Cassandra is co-founder and Editor for Crave Local Media Network. When not managing writers, pitches, or story lines, she can be found mixing up food and cocktail recipes for fortunate staff in their corporate office. Email at editor (at) cravelocal dot com.

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