Recipe: Coq au Riesling

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.

Coq au Riesling
Serves 4
  1. 2 tablespoons unsalted butter
  2. 2 chicken breasts, cubed
  3. 1/2 lb green beans, cut in to 1" pieces
  4. 8 ounces mushrooms, chopped
  5. 1 onion, chopped
  6. 1 clove garlic, minced
  7. 2 tablespoons brandy or cognac
  8. 1 1/2 cups dry Riesling
  9. 1/2 cup crème fraîche (or sour cream)
  10. 1/4 cup chopped fresh Italian parsley
  11. salt, pepper to taste
  1. 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.
  2. 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.
  3. At the end of the 20 minutes, raise heat to high to slightly reduce liquid in pan, about 3-5 minutes.
  4. Cut heat and add the crème fraîche, stirring to combined. Serve immediately over noodles or rice or over a puree.
Adapted from Blue Kitchen
Adapted from Blue Kitchen
Mab Made Food

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