COOK:
60 minutes
PREP:
25 minutes
YIELD:
4 servings
Ingredients
- 1 3-4 lb. chicken, cut into 8 pieces, seasoned with salt and pepper
- 4 leeks, sliced into 1/2- inch rings
- 6 oz. pearl onions peeled or frozen (time-saving tip!)
- 6 oz. slab or thick-cut bacon cut into 1/2-inch thick slices
- 2 garlic cloves, peeled and cut into slivers
- 1/2 lb. small crimini mushrooms, trimmed
- 2 T extra-virgin olive oil
- 1/2 bottle dry Riesling wine
- I cup chicken stock
- 10 fresh thyme sprigs
- 2 T butter
- 1 1/2 T of flour
- 1 1/2 cups of Riesling wine
- A handful of chopped parsley and chives (optional)
Directions
- Preheat oven to 250°F. Melt butter and oil in a pan, and brown chicken pieces all over. Remove from pan. Add bacon to pan and fry until golden and crispy. Remove from the pan and replace with leeks and onions, if using raw. Sauté until soft and golden. Add garlic and cook for 1 minute before removing leeks and garlic from pan. Add mushrooms and sauté for 5 minutes until golden brown, then add all ingredients back into the pan. Add wine and chicken stock and place thyme springs on top. Bring to a simmer and cover pot with lid. Bake in the oven for 35 minutes. Remove thyme, and add pearl onions, if using frozen, and cream and cook for 10 to 15 minutes over medium heat. Season to taste and serve the Coq au Riesling garnished with parsley or chives.
