Coq au Riesling

Step 1/ 3

• 3 shallots
• 1 carrots
• 50 g celery
• 100 g button mushrooms
• 1 cloves garlic
• 2 chicken legs
• 20 g flour
• salt

• cutting board
• knife

Chop shallots, carrots, and celery. Clean and halve the mushrooms. Mince garlic. Season the chicken legs with salt and lightly coat with flour.

Step 2/ 3

• 25 ml vegetable oil
• 17½ g flour
• 250 ml riesling wine
• 250 ml chicken stock
• ½ bay leaf
• ¼ tsp ground allspice
• 50 ml heavy cream
• salt
• pepper

• pot
• tongs
• spatula

Heat oil in a pot and fry the chicken legs until both sides golden brown then remove and set aside. Add garlic, shallots, carrots, celery, and mushrooms to the pot and fry for approx. 5 min. Stir in the remaining flour and deglaze with riesling wine and chicken stock. Add the bay leaf and ground allspice. Stir in heavy cream and season with salt and pepper.

Step 3/ 3

• parsley (for serving)

Add the chicken legs back to the pot and cook over low heat for approx. 40 – 50 min. Season with pepper again to your liking and garnish with parsley. Enjoy!

Enjoy your meal!