Friday, May 27, 2011
Coq au Reisling
Coq au Reisling (pronounced cauk oh rees'ling)
I absolutely adore this recipe, for obvious reasons. It's full of butter and cream and homely frenchness.
This recipe came from a fantastic cookbook on Alsatian cooking that I borrowed from the library years ago. For the 3 weeks that I had the book I cooked only from it. It was like a taking french holiday. Unfortunately I don't remember the name of the book. To make Coq a la biere, substitute lager for wine in this recipe. I have never cooked Coq a la beire, but its just another option to try.
The leftovers make a great base for a yummy cream of chicken soup.
Coq au Reisling
• 1 chicken (cut into serving pieces) or 1.5 kilo chicken pieces
• 4 tablespoon butter
• 1 tablespoon olive oil
• 4 eschallots (finely diced)
• 300 ml reisling
• 300 ml chicken stock
• 250 grams mushrooms (sliced)
• salt and pepper to taste
• 1/2 lemon (juiced)
• 6 tablespoon heavy cream
• 1 tablespoon parsley (finely chopped)
In a heavy based casserole, melt 2 tablespoons butter and the oil. Fry the chicken pieces until brown and set aside. Add the eschallots and gently saute until soft, about 5 minutes. Add the wine and chicken stock and return the chicken pieces to the casserole dish. Season to taste. Bring to the boil and then reduce the heat and simmer for 30 - 40 minutes or until the chicken is cooked through. In a fry pan, melt the remaining 2 tablespoons of butter and saute the mushrooms until cooked. Season to taste. Put the chicken and mushrooms into a serving dish and keep warm. Increase the heat on the wine and stock mixture, and continue to cook until the liquid is reduced to one cup. Stir in the lemon juice and cream and heat through. Pour the sauce over the chicken and mushrooms and sprinkle with the chopped parsley. Serve immediately with buttered noodles.
• 1 x 250 gram packet fettuccine or pappardelle
• 1 tablespoon unsalted butter
• salt to taste
Cook the noodles until al dente. Drain and tip into a warm serving bowl. Add the butter and salt and toss well until the butter is melted. Do not use salt if your butter is salted. I usually use unsalted butter.
I like to serve this with either steamed asparagus or green beans.