Coq au Riesling

Name: Coq au Riesling
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: french
Ingredients: 4 chicken legs; 2 cups riesling wine; 6 shallots; 2 carrots; 100 g celery; 7 oz button mushrooms; 2 cloves garlic; 0.66 cup flour; 3.5 tbsp vegetable oil; 2 cups chicken stock; 1 bay leaf; 0.5 tsp ground allspice; 0.66 cup heavy cream; salt; pepper; parsley (for serving)

Based on 15 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"Coq au Riesling is a fresh alternative of the better known Coq au vin. Originating from Alsace, it inherits both influences from French and German cuisines."

Difficulty

Easy 👌

Preparation

80 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

chicken legs

250 ml

riesling wine

shallots

carrots

50 g

celery

100 g

button mushrooms

1 cloves

garlic

37½ g

flour

25 ml

vegetable oil

250 ml

chicken stock

bay leaf

¼ tsp

ground allspice

50 ml

heavy cream

salt

pepper

parsley (for serving)

Utensils

cutting board, knife, pot, tongs, spatula

Nutrition per serving

Cal849

Fat55 g

Protein43 g

Carb22 g

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!