Recipe: Coq au Riesling

Sorry for the terrible picture but I’ve actually made this recipe twice and was so busy both time that I didn’t get a real proper picture of it!

Coq au Reisling is the weird lighter cousin to coq au vin and it’s really quite delicious. As usual I added a bit more vegetables to the recipe to make it even heartier but you can do your own thing.

Coq au Riesling

AuthorMab

Yields4 Servings

Ingredients
 2 tbsp butter
 1 lb chicken breast
 ½ lb green beans
 8 oz mushrooms
 1 onion, chopped
 1 clove garlic, minced
 2 tbsp brandy
 1.50 cups dry Reisling
 0.50 cup crème fraîche
 parsley, salt, pepper, to taste

Directions
1

To the pan add butter, onions and vegetables cooking until soft, about 5-8 minutes. Add garlic to pan and cook until fragrant, about 45 seconds.

2

Add chicken in and cook until browned slightly, about 5 minutes then de-glaze pan with brandy, scraping up any browned bits. Add Riesling reduce heat to a simmer and cook for 20-25 minutes.

3

At the end of the 20 minutes, raise heat to high to slightly reduce liquid in pan, about 3-5 minutes.

4

Cut heat and add the crème fraîche, stirring to combined. Serve immediately over noodles or rice or over a puree.

Adapted from Blue Kitchen

Ingredients

Ingredients
 2 tbsp butter
 1 lb chicken breast
 ½ lb green beans
 8 oz mushrooms
 1 onion, chopped
 1 clove garlic, minced
 2 tbsp brandy
 1.50 cups dry Reisling
 0.50 cup crème fraîche
 parsley, salt, pepper, to taste

Directions

Directions
1

To the pan add butter, onions and vegetables cooking until soft, about 5-8 minutes. Add garlic to pan and cook until fragrant, about 45 seconds.

2

Add chicken in and cook until browned slightly, about 5 minutes then de-glaze pan with brandy, scraping up any browned bits. Add Riesling reduce heat to a simmer and cook for 20-25 minutes.

3

At the end of the 20 minutes, raise heat to high to slightly reduce liquid in pan, about 3-5 minutes.

4

Cut heat and add the crème fraîche, stirring to combined. Serve immediately over noodles or rice or over a puree.

Coq au Riesling

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