Sorry for the terrible picture but I’ve actually made this recipe twice and was so busy both time that I didn’t get a real proper picture of it!
Coq au Reisling is the weird lighter cousin to coq au vin and it’s really quite delicious. As usual I added a bit more vegetables to the recipe to make it even heartier but you can do your own thing.
- 2 tablespoons unsalted butter
- 2 chicken breasts, cubed
- 1/2 lb green beans, cut in to 1" pieces
- 8 ounces mushrooms, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tablespoons brandy or cognac
- 1 1/2 cups dry Riesling
- 1/2 cup crème fraîche (or sour cream)
- 1/4 cup chopped fresh Italian parsley
- salt, pepper to taste
- To the pan add butter, onions and vegetables cooking until soft, about 5-8 minutes. Add garlic to pan and cook until fragrant, about 45 seconds.
- Add chicken in and cook until browned slightly, about 5 minutes then deglaze pan with brandy, scraping up any browned bits. Add Riesling reduce heat to a simmer and cook for 20-25 minutes.
- At the end of the 20 minutes, raise heat to high to slightly reduce liquid in pan, about 3-5 minutes.
- Cut heat and add the crème fraîche, stirring to combined. Serve immediately over noodles or rice or over a puree.