Coq au Riesling
Ingredients
Utensils
cutting board, knife, pot, tongs, spatula
How-To Videos
See allHomemade chicken stock
How to prepare garlic
How to clean mushrooms
Nutrition per serving
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!
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