Coq au Riesling

Coq au Riesling

Based on 14 ratings
Christian Ruß

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
2
chicken legs
250 ml
riesling wine
3
shallots
1
carrots
50 g
celery
100 g
button mushrooms
1 cloves
garlic
37½ g
flour
25 ml
vegetable oil
250 ml
chicken stock
½
bay leaf
¼ tsp
ground allspice
50 ml
heavy cream
salt
pepper
parsley (for serving)
MetricImperial

Utensils

cutting board, knife, pot, tongs, spatula

How-To Videos

homemade-chicken-stock-en

Homemade chicken stock

how-to-prepare-garlic

How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal849
Fat55 g
Protein43 g
Carb22 g
  • Step 1/3

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

    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.
    • 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

    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!
    • 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!

    Coq au Riesling

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