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Coq Au Riesling

(Chicken in White Wine from Alsace)

1 Large Free Range Chicken
3 oz. Butter
4 Shallots
2 glasses White Wine (ideally Alsace Riesling)
4 oz Mushrooms
1 tablespoon Flour
Juice of Half lemon
3 oz. Cream
4 oz. Chicken stock.

Cut the breasts from the chicken and divide in two.
Cut off the legs and divide into thighs and drumsticks.
Melt one ounce of butter in a pan and fry the pieces of chicken until brown on both sides.
Chop the shallots and add them to the pan, season with salt and pepper.
Lower the heat and continue cooking for three minutes.
Add the wine and let it come to the boil.
Reduce the heat to a minimum and poach the chicken gently at this heat for 30 to 40 mts until very tender.
Quarter the mushrooms and fry them in the remaining 2 oz. butter until tender.
Then stir in the flour, add the lemon juice and the stock, and bring back to the boil.
Boil hard for a few minutes.
Add the cream and continue to simmer together.
Remove the chicken pieces from the wine and put them somewhere warm.
Pour the wine into the sauce and boil these together until it thickens.
Pour the sauce over the chicken and serve.
In Alsace this is traditionally served with home made noodles.
You could also try it with rice or potatoes.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef