Wednesday, August 14, 2013

Coq Au Riesling

Coq au Riesling was one of our favorite dishes in Strasbourg, France. I picked every last piece off the chicken as mom sopped up the sauce straight out of the serving dish with fresh baked bread. We knew we had to recreate this dish when we got home, and saved it for our last family dinner. It was a big success, and we licked all the platters clean. (I got to eat the last bit of the sauce this time.) To accompany the chicken, we made fresh French bread and wild rice. I got to spend some quality time in the kitchen with my mom. (That was almost as good as the food.)

Coq Au Riesling
serves 4
4 skinless chicken leg quarters
4 parsnips, peeled and cut into small chunks
4 shallots, minced
1 tbsp oil
1 tbsp butter
8 ounces sliced mushrooms
½ cup chicken broth
1 cup Riesling wine
2 tbsp sherry
1 clove garlic, minced
salt and pepper, to taste

Heat 1 tbsp of oil in a large pan. Sprinkle salt and pepper over the chicken leg quarters. Brown each side of them over medium heat. Remove the chicken from the pan and add the shallots, parsnips, and garlic. Stir in the sherry and sauté for 1 minute. Add the chicken back to the pan and pour in the Riesling and chicken broth. Cover and cook 10 minutes. Flip and cook another 10 minutes. While the chicken is cooking, sauté the mushrooms in 1 tablespoon of butter until golden brown. Check the chicken to make sure it is 165 degrees. Once the chicken is done, remove it from the pan. Stir in the mushrooms and let the sauce boil down a bit. Serve the chicken with the sauce poured overtop.

Crunchy on the outside and soft on the inside, this baguette is a great vessel for that yummy sauce. It is simple to prepare, and was a big hit. One loaf makes about 15 slices.

French Baguette
makes 1 loaf
3 cups flour
1 tbsp active dry yeast
¾ tsp salt
1 cup warm water (110 degrees)

Mix 1 cup of flour, the salt, the yeast, and the water together in an electric mixer. Slowly add in the remaining flour. Once a ball has formed, take it out and knead it for 8 minutes. Form the dough into a ball, coat it in oil, cover it, and allow it to rest in a warm place for one hour or until doubled. Once it is doubled, punch the dough down, cover it, and let it rest another 10 minutes. Sprinkle cornmeal onto a clean surface and roll the dough into a rectangle. Using the longer side, roll it up. Seal the edges with water and taper the ends off. Place it seam side down on a nonstick baking stone, cover, and allow it to rest for 40 minutes or until it has just about doubled. Meanwhile, preheat your oven to 375 degrees with a pan of water on the bottom rack. Slash the top of the dough with a sharp knife. Bake for 35-40 minutes.

Our version did not taste exactly the same as the one in Strasbourg, but it was just as good. Plus, it passed the taste test from everyone in my family. Even my super picky dad!
Nothing beats being in France, but this meal gave us a little taste of it. The coq au Riesling is in the black pot in the back.
The inspiration and pattern for this adorable card came out of last summer's edition of PaperCrafts. When I saw it, I knew I just had to try it for my self. I made a couple of changes, and was pleased with the results.

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