Rick Stein's Coq au Riesling - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s Coq au Riesling By You Magazine - November 3, 2019 Alsace’s answer to coq au vin. In fact, I’ve never been entirely happy with coq au vin because the red wine sauce is never quite as deep and red as I think it should be. Coq au Riesling, on the other hand, works much better because white wine with some cream and lots of parsley looks much more appetising. James Murphy SERVES 4-6 2 tbsp vegetable oil 70g unsalted butter 12 shallots, peeled but left whole 3 cloves garlic, finely chopped 160g smoked bacon lardons 250g chestnut mushrooms, wiped and halved if large 1 free-range chicken (about 1.7kg), jointed into 8 pieces 1 tbsp plain flour 500ml medium-dry Riesling 350ml chicken stock (see the book for homemade) 1 bay leaf 2 thyme sprigs salt and black pepper 100ml single cream 1 egg yolk handful flat-leaf parsley, chopped 1. Heat half the oil and half the butter in a shallow flameproof casserole dish and fry the shallots, garlic and lardons until the shallots have started to colour. Add the mushrooms and fry for a couple more minutes. Transfer everything to a bowl with a slotted spoon. 2. Add the remaining oil and butter to the casserole dish. Dust the chicken joints with flour and brown them in a couple of batches. 3. Put all the chicken back in the pan and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Season with a teaspoon of salt and plenty of black pepper. Bring to a simmer and cook for about 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm. 4. Return the strained liquid and juices to the pan and reduce a little. Take the pan off the heat. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Place over a medium heat until the sauce has thickened, but don’t let it boil. 5. Put everything back into the pan and let it warm through. Check the seasoning and garnish with chopped parsley. Serve with pommes purée or buttered spätzle (recipes for both in the book). Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved