Coq au riesling recipe

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This is a bit of a French fancy. It has loads of flavour from the dried mushrooms, which are a handy storecupboard ingredient as they instantly perk up most casseroles. If you really want to impress your guests, serve this while wearing a string of onions round your neck. And a beret, of course.

  • Yield: 4 Servings


  • 3 leeks, really well washed
  • 51⁄2 oz (150 g) smoked bacon lardons
  • 1 oz (30 g) unsalted butter
  • 8 skinless and boneless chicken thighs
  • 1 pint (600 ml) Riesling
  • 3 bay leaves
  • 1 oz (30 g) mixed dried mushrooms, soaked and drained
  • salt and freshly ground black pepper
  • 6 tbsp double cream
To Finish
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 7 oz (200 g) your favourite fresh mushrooms, quartered
  • handful of parsley leaves, finely chopped
How to Make It
  1. Chop the leeks into 4 cm (11⁄2 in) pieces. Set aside.
  2. Place a large, heavy-based frying pan over a medium heat and throw in the lardons. Fry until just turning brown, stirring the whole time.
  3. Reduce the heat and add the butter and leeks. Stir for a minute, then reduce the heat again and let the leeks soften for another minute.
  4. Add the chicken and give it a stir, then pour in the Riesling and bring it up to a good bubble.
  5. Let the liquid reduce a little, then reduce the heat and add the bay leaves and soaked and drained dried mushrooms. Season well with salt and pepper.
  6. Cover the pan and simmer very gently for 30 minutes, or until the chicken is cooked through.
  7. Stir in the cream.
  8. To finish, heat the oil in a clean frying pan over a medium-high heat, add the garlic and let it sizzle, then throw in the fresh mushrooms, parsley, and plenty of salt and pepper.
  9. Stir briskly for a couple of minutes, then scatter on top of the chicken.
  10. Serve with boiled new potatoes, rice, flat noodles, or simply with some rustic bread and petits pois.

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