Coq au Riesling
When I saw Curtis Stone make his Coq au Vin dish on Take Home Chef I thought I could never make that. Was I wrong. I made it and it was delicious! As the ingredients were put together it smelled so good while I was cooking it! I used Trader Joe’s Riesling under $5. I was pleasantly surprised what a great-tasting wine this was. I never buy Riesling and now I’m glad I did. It’s a wonderful wine for both cooking and drinking. Aromatic, dry, crisp with a slight softness to it with complex flavors.
COOKWARE: You will need a large enameled cast-iron casserole (French Oven/Dutch Oven). Typical size French Oven is 6 to 6.5 quarts.
- 4 pounds chicken legs, leave skin on (buy organic!)
- sea salt and cracked peppercorns
- 1/4 cup grapeseed oil
- 1 sweet onion, chopped
- 1 large (or 2 medium) carrots, chopped
- 1 celery rib, chopped
- 2 shallots, chopped
- 1-1/2 cups dry Riesling
- 14.5 ounces chicken broth (1 can) or 1-1/2 cups chicken stock
- 8 thyme sprigs
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 pound mixed mushrooms, sliced – I used cremini, shiitake and baby portabella.
- 1/2 cup crème fraîche
- 2 teaspoons fresh lemon juice
- dried oregano or fresh parsley for garnish
TIP: Chop the onion, carrot, celery and shallots in a blender.
- Preheat oven to 300° F. Season chicken with salt and pepper. In your casserole, heat 2 tablespoons grapeseed oil over moderately high heat. Add half of the chicken and cook, turning the chicken legs until browned 8 to 10 minutes. Transfer chicken to a plate. Cook the remaining chicken. Pour out any excess fat and wipe out the casserole.
- Heat remaining 2 tablespoons grapeseed oil in the casserole. Add the onion, carrot, celery and shallots and cook over medium heat, stirring until vegetables are softened and lightly browned about 8 minutes. Add the wine and simmer for 1 minute. Add the chicken broth 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 large skillet, melt the butter in the olive oil over medium-low heat. Increase heat to high and add the mushrooms and cook until browned 5 minutes without stirring. Season the mushrooms with salt and pepper then stir and cook until tender 3 to 5 minutes. Transfer to a plate or bowl.
- Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a cooking pot (or a bowl as long as it is heatproof), pressing on the solids and skimming off any fat. Return the braising liquid to the casserole and over the stop top bring to a boil uncovered until reduced to 1-1/2 cups, about 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 5 minutes. Sprinkle with dried oregano and serve.
Source: October 2013 Issue of Food and Wine