Hailing from Rick’s BBC2 collection, Secret France, coq au Riesling is an oh so comforting dish to prepare dinner at residence for your loved ones.
Rick says: “I’ve by no means been fully proud of coq au vin as a result of the ‘vin’ bit all the time appears reasonably pale. I feel if you’re going to make a purple wine sauce, make it deep and purple, or every thing can tackle a reasonably mauve hue. Coq au Riesling, alternatively works, significantly better as a result of white wine with some cream and plenty of parsley simply seems to be rather more appetising. The acidity of Riesling is usually a reasonably stunning pleasure in Alsatian cookery.”
Serves 4 – 6
- 2 tbsp vegetable oil
- 70g unsalted butter
- 12 shallots, peeled however left entire
- 3 cloves garlic, finely chopped
- 160g smoked bacon lardons
- 250g chestnut mushrooms, wiped and halved if giant
- 1 free-range hen (about 1.7kg), jointed into 8 items
- 1 tbsp plain flour
- 500ml medium-dry Riesling
- 350ml Hen inventory
- 1 bay leaf
- 2 thyme sprigs
- 100ml single cream
- 1 egg yolk
- Small handful flatleaf parsley, chopped, to garnish
- Salt and black pepper
Warmth half the oil and butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons till the shallots have began to color. Add the mushrooms and fry for a pair extra minutes. Switch every thing to a bowl with a slotted spoon.
Add the remaining oil and butter to the casserole dish. Mud the hen joints with flour and brown them in a few batches. Put all of the hen again in pan and add the wine, inventory, herbs and the cooked shallots, lardons and mushrooms. Season with a teaspoon of salt and loads of black pepper. Carry to a simmer and prepare dinner for about 20 minutes, uncovered. Cross every thing by means of a colander set over a bowl and hold the hen, lardons and greens heat.
Return the strained liquid and juices to the pan and cut back a little bit. Take the pan off the warmth. Whisk the cream with the egg yolk and a ladleful of the diminished cooking liquid, then pour this into the pan with the inventory. Place over a medium warmth till the sauce has thickened, however don’t let it boil.
Put every thing again into the pan and let it heat by means of. Examine the seasoning and garnish with chopped parsley. Serve with pommes purée.
Recipe from © Rick Stein’s Secret France, BBC Books, 2019
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