Recipe courtesy of Laura Calder

Coq au Riesling

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once. 
  2. Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.
24m Easy 98%
CLASS
17m Easy 99%
CLASS
28m Easy 99%
CLASS
Daniel Boulud

Coq au Vin

19m Intermediate 97%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now