Remove bacon from pan using a slotted spoon, reserving oil in the pan. Cook over medium to medium-low heat for 12-15 minutes or until browned and crisp, lowering heat, if needed, to prevent burning. Cook bacon: Place bacon in a large, cold, oven-safe sauté pan.Prep & heat oven: Bring chicken to room temperature for 30-60 minutes.My Pureed Potatoes, would definitely be more French, but my Parmesan Polenta (as seen below) was the perfect compliment in my book. What I do know, is you should serve this over something starchy and creamy to soak up those juices. Not sure what’s my favorite part the bacon, that sauce or that crispy, chicken skin-goodness. I made sure those chicken skins were dry and exposed throughout the cooking process, which made for some incredibly crispy skin. In addition to using pinot, I also went the less traditional route and used crimini mushrooms and shallots, which I just happen to love. When I stumbled upon Nigella Lawson’s recipe for “Coq au Riesling” in the New York Times website, I knew where that white wine was going! Granted, I used Pinot Grigio and didn’t exactly follow her recipe, but it was certainly well-appreciated inspiration. Seeing as I had half a bottle of white wine waiting to be used up however, I decided to stray from the most traditional version. Typically it’s cooked with red wine, button mushrooms, bacon and pearl onions. Maybe partially (or mostly) because of that bacon.Ĭoq au Vin is a French dish, meaning chicken with wine. Serve with pommes purée.This dish definitely makes me want to cook more French food. Check the seasoning and garnish with chopped parsley. Put everything back into the pan and let it warm through. Place over a medium heat until the sauce has thickened, but don’t let it boil. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Return the strained liquid and juices to the pan and reduce a little. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm. Bring to a simmer and cook for about 20 minutes, uncovered. Season with a teaspoon of salt and plenty of black pepper. Put all the chicken back in pan and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Dust the chicken joints with flour and brown them in a couple of batches. Transfer everything to a bowl with a slotted spoon.Īdd the remaining oil and butter to the casserole dish. Add the mushrooms and fry for a couple more minutes. Heat half the oil and butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Small handful flatleaf parsley, chopped, to garnish.1 free-range chicken (about 1.7kg), jointed into 8 pieces.250g chestnut mushrooms, wiped and halved if large.The acidity of Riesling can be a rather surprising joy in Alsatian cookery.” Ingredients Coq au Riesling, on the other hand works, much better because white wine with some cream and lots of parsley just looks much more appetising. I think if you are going to make a red wine sauce, make it deep and red, or everything can take on a rather mauve hue. Rick says: “I’ve never been entirely happy with coq au vin because the ‘vin’ bit always seems rather pale. Hailing from Rick’s BBC2 series, Secret France, coq au Riesling is an oh so comforting dish to cook at home for your family.

Coq au vin blanc