Coq au Riesling
This traditional Alsatian dish is similar to the popular Coq au Vin (chicken braised in red wine), but made with Riesling and Crème fraîche. It's usually served over top or along with Alsatian spaetzle or other noodles.
Background: Many regions in France have their own version of coq au vin using their local wines. This dish takes advantage of Alsace's locally produced Riesling wines!
- Chicken, whole or pieces (1.5 kg | about 3 lbs)
- Butter (3 Tbsp | 50 g)
- Shallots (sub onions) (2 or about 25 g)
- Dry Riesling wine (300 ml or 1 1/4 US cup)
- Cremini Mushrooms (150 g | 5-6 oz)
- Cognac or Brandy (50 ml | 1/4 cup)
- Crème fraîche or heavy cream (100 ml)
- Flour (optional) (15 g)
- Salt & pepper
If using whole chicken, cut it into 4 equal pieces.
Melt butter in a large skillet or frying pan. Add chicken skin side down and sprinkle with salt & pepper.
Brown on low heat for about 5 minutes. Add shallots and soften for about 1 minute.
Pour cognac over the chicken and carefully set it afire using BBQ lighter, etc. This tenderizes the chicken. (Flames will die down in about 1 minute, but if you're worried, just put a lid over it to stop the flames).
*If you prefer not to flame the cognac, just use it deglaze the pan by letting it simmer a few minutes.
Add sliced mushrooms and the Riesling. Simmer gently for about 30 to 40 minutes.
Remove chicken and place it in a casserole dish.
Reduce the sauce by letting it simmer and thicken. Mix in the crème fraîche/cream. If the sauce seems thin, add about 15 g flour and a bit of butter to thicken. Pour sauce over the chicken.
Adjust taste with salt and pepper. Serve in a deep platter and sprinkle parsley on top. Serve with noodles or Alsatian spaetzle noodles.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.