This recipe is liked by 0 person(s). |
CHICKEN - BRAISE - Coq au Riesling
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Coq au Riesling: •F&W •STAFF-FAVORITE In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent. | |
4 pounds | chicken legs, split |
Kosher salt | |
Freshly ground pepper | |
1/4 cup | canola oil |
1 medium | onion, chopped |
1 medium | carrot, chopped |
1 | celery rib, chopped |
2 medium | shallots, chopped |
1 1/2 cups | dry Riesling |
1 1/2 cups | chicken stock |
4 | thyme sprigs |
2 tablespoons | unsalted butter |
2 tablespoons | extra-virgin olive oil |
1 pound | mixed mushrooms, sliced |
1/2 cup | crème fraîche |
2 teaspoons | fresh lemon juice |
Finely chopped tarragon, for garnish |
Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.
Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.
Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 1 1/2 cups, 3 to 5 minutes. Whisk in the crème fraîche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes. Garnish with tarragon and serve.
SUGGESTED PAIRING
This creamy braised chicken is fantastic with rich-but-dry Rieslings from Austria's Wachau, made with the harvest's ripest grapes.
http://www.foodandwine.com/recipes/coq-au-riesling/print
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe