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COQ AU RIESLING

COQ AU RIESLING

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Serves: 6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets, then it is probably more helpful to think in terms of boned weight, rather than the number of portions: go, here, for about 1.25 kilos.

I tend not to add any cream to this first time around but, if I have a small amount left over, I add a little double cream and turn it into a pasta sauce. I like to eat my Coq au Riesling as they do in Alsace, with a huge pile of buttered noodles. Whether you add cream or not is entirely up to you.

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Ingredients

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  • 2 tablespoons garlic infused olive oil
  • 150 grams bacon lardons
  • 1 leek (finely sliced)
  • 12 boneless, skinless chicken thighs
  • 3 bay leaves
  • 300 grams oyster mushrooms (torn into strips)
  • 1 x 750 ml bottle Riesling
  • 1 splash of double cream (optional)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon chopped fresh fresh dill (to serve)
NIGELLA EXPRESS

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Method

  1. Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
  2. Add the sliced leek and soften it with the lardons for a minute or so.
  3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
  4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.

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  • THIS IS ABSOLUTELY AMAZING!! I prepared it for my parent's 24th anniversary 3 days ago and they told me that they want it again this week! Super easy, delicious and utterly satisfying. Give it a try!

    Posted by a_coolbean on 25th Oct 2011 at 9.05

  • Going to cook this tonight, although it seems pretty light on vegetables. Presume that one can add, say, onion, swede, celery etc. to 'beef' it out? Or is such a suggestion culinary sacrilege? Enjoying following your recipes. Thanks

    Posted by Bethkar45 on 3rd Apr 2012 at 14.07

  • Another fast and delicious recipe. I like to mix cream in at the very end of cooking and find this slightly thickens the sauce. You can feed a lot of people using this recipe as it is very fulling.

    Posted by hindll01 on 10th May 2012 at 9.55

  • This is awesome everyone loved it and soooooooo easy

    Posted by Mollytone on 21st Jun 2012 at 13.05

  • Oh my goodness this recipe is so amazing, with or without the cream. Delicious!!!!

    Posted by Kylicious on 25th Jun 2012 at 1.04

  • made this just for me !! didnt have any Riesling so I made Coq Au Chardonnay instead wow !!! this is the kind of restorative food that gives you peace and strength to take on the world

    Posted by Royalbrettania on 2nd Sep 2012 at 14.53

  • I used this as a filling for a pie... It was so delicious!!

    Posted by Sherlocky on 20th Mar 2013 at 18.05