Continue to stir with a wooden spoon and scrape up any brown bits stuck to the bottom of the pan (this stuff is called fond and it’s delicious). If this step causes you any trouble and you don’t get flames, don’t worry… just cook everything down for a minute or two until the raw alcohol has evaporated.Īdd the Riesling wine and chicken stock to deglaze the pan. For safety reasons, I’d recommend keeping a lid nearby to extinguish any flames, should they become out of control, although this is unlikely to happen. Don’t freak out! Simply remove the pan from the heat and shake vigorously back and forth until the flames subside. The vapors will ignite generating an impressive flame. Simply add the liquor and then ignite your flame and hold it OVER the pan. You can use a match or grill lighter to do this. Optional Step*: Add brandy (or whatever liquor you’re using) and flambe. If you don’t, add 1 TBSP of butter and melt over medium heat.Īdd mushrooms and continue to sauté over medium-high heat until they have absorbed most of the fat and begin to caramelize just a bit. Once the chicken has been browned, removed from the pan and reserved, you should still have at least 1 TBSP of fat in the pan. Also, note that the chicken doesn’t need to be cooked through at this point – it will finish cooking in the sauce at the end. You may need to add about 1 TBSP of fat – either butter or olive oil – between batches that’s okay too. You may need to work in batches that’s okay – overcrowding the pan will reduce the overall temperature of the pan and make it harder to brown the chicken. Brown chicken on all sides, remove and reserve. Shake off the excess and place each piece into the hot pan with the bacon fat. Remove lardons, shallots and garlic with a slotted spoon and reserve in a medium bowl, leaving the fat behind in the pan.ĭredge chicken pieces in flour mixture. Sauté shallots, garlic and lardons until shallots are somewhat translucent and garlic is very fragrant, about 3-5 minutes. Reduce the temperature before adding in the rest of the shallots and garlic. However, if it crackles loudly, or if hot fat spatters everywhere, or if it jumps out of the pan, it’s too hot. If it doesn’t react much, it’s probably a good temperature. Add garlic and sauté until fragrant, 1-2 more minutes.ĭon’t burn the shallots and the garlic! If you’re not sure if the pan is too hot, before dumping all the shallots into the pan you can test for temperature by tossing in one little piece of shallot. Add the bacon lardons and sauté until lightly browned but not crispy, and some of the fat has rendered.Īdd shallots and sauté until mostly translucent. In a large, heavy bottomed skillet, heat 1 TBSP olive oil over medium-high heat. You’ll be using this to dredge the chicken in a minute. Mix flour, salt and pepper, and paprika in a medium bowl and whisk together. 2 cups dry or off-dry Riesling white wine (in a pinch, any dry white will do, and cheap is fine as long as you’d drink it).8oz Cremini or Bella brown mushrooms, halved or quartered, depending on their size.
COQ AU RIESLING HOW TO
3 shallots, diced (see how to chop an onion, this trick works for shallots too!).1-2 TBSP butter (or clarified butter, also known as ghee).4 chicken breasts, halved crosswise (or 8 chicken thighs, or 2 halved breasts and 4 thighs).Classic Coq Au Vin takes several hours to prepare (or if you follow Julia Child’s Recipe it will take you all day… still worth trying though!), but this dish should take you considerably less time. It is also a somewhat lighter dish, with a slightly tangy but still rich flavor profile, due in part to the use of Riesling, a white wine, rather than a French red. A one-pot wonder ready in less than an hour, this dish is a riff on the classic French dish Coq Au Vin.
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