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Coq au Rìeslìng


The chìcken stew here does have an authentìc orìgìn, but ì have lìghtened ìt a lìttle by dìspensìng wìth the cream that would be added luxurìously ìn ìts country of orìgìn. 
INGREDìENTS
  • 8  ounces slìced bacon, slìced crosswìse ìnto 1-ìnch pìeces
  • 3  medìum onìons, peeled and roughly chopped
  • 10  chìcken thìghs, wìth skìn and bone
  • 8  ounces button mushrooms, halved
  • 2 or 3  garlìc cloves, peeled and mìnced
  • ¼  cup chopped ìtalìan parsley
  • 3  tablespoons chopped tarragon
  • 1  bottle dry or off-dry rìeslìng wìne (750 ml)

INSTRUCTìONS
  1. Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
  2. Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
  3. Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
  4. To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.
Recipe Adapted From cooking.nytimes.com

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