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Coq au Riesling

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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….

Ingredients:

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

Instructions:

  • 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.
  • Enjoy!

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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.

Chateau St. Ulrich, Ribeauvillé

Chateau St. Ulrich, Ribeauvillé

Restaurant Du Mouton, where S and I were introduced to Coq au Riesling.

Restaurant Du Mouton, where S and I were introduced to Coq au Riesling.

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I'm an American living in Mainz, Germany and, after a a one-year sabbatical from office life, working as a corporate lawyer in Frankfurt. While living in Europe with my fiancé, my goals are to see as much art, taste as much food, and experience as much life as possible.

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