Tuesday, October 25, 2011

Chicken with Riesling

A great coq au vin from Food and Wine magazine.


5  Tbs  unsalted butter
3  lb  chicken, quartered (I use skin-on thighs)
Salt and freshly ground pepper
1  large  shallot, minced
2  Tbs  cognac
1  cup  dry Riesling wine
6  oz  white mushrooms (or baby bellas), cut into 1/4" slices
1  Tbs  flour
1/3  cup  heavy cream

Melt 2 tablespoons of the butter in a skillet. Add the chicken; season with salt and pepper. Cook over moderate heat until lightly browned on each side. Add the shallot and cook, stirring, for one minute. Add the cognac and wine. Cover and simmer over very low heat about 35 minutes. (Less time for breast meat.)

In another skillet, melt 2 Tbsp. (I used more) butter. Add mushrooms and season with salt and pepper. Cook over low heat until the liquid evaporates, about 7 minutes. Increase the heat to moderate and cook until browned.

In a small bowl, blend the flour and remaining 1 Tbsp. butter. Stir in the cream. Remove the chicken from the large skillet. Add the flour paste to the drippings in the pan, stirring to completely blend. Stir to brown this so no floury taste will remain, about 3 minutes. Season with salt and pepper. Return the chicken to the skillet; add the mushrooms and briefly
reheat. (I have a very low setting on my stove, and I just let it simmer off and on while we ate our soup and salad.)

This dish can be refrigerated overnight and then reheated, much like other coq au vins.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.