Last weekend, S and I drove out to Ribeauvillé, France, where we tasted local wines, hiked the Vosges Mountains, and, most importantly, ate the most amazing Coq au Riesling. As soon as dinner was over, I immediately (1) felt sad that I didn’t have another bite (or a whole other plate) of it and (2) began thinking of how I could recreate it at home. In my version, I substituted coconut milk with 60% creme for the crème fraîche that is usually called for. I think it turned out pretty deliciously. I even had some this morning for breakfast….
4-6 chicken thighs (I used wings, because I didn’t have thighs. So, really just use whatever part of the chicken you like/have.)
100g bacon or pancetta, cut into small pieces
4 cloves of garlic, chopped
1 medium onion, chopped
1-2 handfuls of assorted brown mushrooms, cut into strips
2 tablespoons butter or oil of choice
1 can coconut milk (I used one with 60% fat remaining to add some creaminess)
175ml bottle of Riesling
Salt and pepper to taste
1 tablespoon chopped fresh dill
- First, pour yourself a glass of Riesling, you won’t need the whole bottle for the dish.
- In one pan, melt the butter and then brown the chicken.
- You could wait for the chicken to brown and then continue the recipe in the same pan, or if you’re like me and have a serious lack of patience, especially when it comes to food, start another pan for the following:
- Place the bacon in a pan. Once the bacon has rendered some fat, add the onion and sauté until translucent. I couldn’t wait for the bacon to do it’s thing, so I added a little olive oil before adding the onions.
- Add the garlic and the mushrooms to the onion pan.
- Add the can of coconut milk with the fat to the onion pan. If you want the dish to be less soupy, but still creamy, add the coconut fat/creme without the milk.
- Season the chicken with salt and pepper and add it to the onion pan.
- Add the bottle (what’s left of the bottle) of Riesling to the pan. My pan wasn’t big enough to hold it all…so I poured myself a second glass.
- Bring to a boil and cover and simmer for 30-40 minutes
- Add the chopped dill to serve.
I served this dish with carrots tossed in olive oil, salt, pepper, oregano, basil, and lots of basil, and baked at 425 degrees Fahrenheit for 25 minutes. I WISH I had gotten some crusty French bread at the market to dip into the sauce…next time! In my opinion, this dish is worth indulging in some bread.