After I made Coq au Vin the other day, I felt confident enough to make another “Coq au” recipe. I first found this recipe from Simply Delicious; her food photo on Pinterest was so stunning that I decided to check out her blog. You should check out her blog as well, I’m just saying 🙂
Coq au Vin recipe calls for red wine; whereas, Coq au Riesling recipe calls for white. I don’t like wine, (there I said it – for some of my friends, it’s considered to be a crime to say that out loud) but I LOVE cooking with wine. It’s a big challenge to find THE wine that is suitable for the recipe. Since I have never eaten Coq au Vin nor Coq au Riesling in the restaurant before in my life, I basically don’t know what they are supposed to taste like. (If there’s any consolation, I like what I made.) So it’s always fun to pick the wine with a wine connoisseur.
Anyway, I added many tweaks to this recipe to my liking I am not even sure it should be called “Coq au Riesling” anymore. Nevertheless, it is a good recipe for a big crowd. You can make it a day ahead and just heat it up on the day of the party. I like it even more the next day.
- 4 tablespoons butter
- splash of olive oil
- 2 onions, finely chopped
- 12 oz. bacon/pancetta, sliced into thin strips
- 4 garlic cloves, chopped
- 8-12 chicken drumsticks
- 500g white mushrooms, sliced
- 500ml Riesling (or dry white wine of your choice)
- 250ml chicken stock
- 100ml cream
- salt & pepper & fresh squeezed lemon juice to taste
- handful chopped parsley
- 4 tablespoons pesto
Preheat the oven to 250 ํF.
Melt the butter and oil together in a large dutch oven.
Brown the chicken pieces all over and remove from the pan.
Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and bacon mixture along with the browned chicken back to the pan.
Pour in the wine and chicken stock, and allow to come up to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30-40 minutes. Remove from the oven and place on top of the stove.
Add the cream and pesto. Bring to a simmer and allow to cook for another 10 minutes. Add the chopped parsley and season to taste with salt, pepper & lemon juice. Serve with rice, pasta or crusty bread.