Matching our Palatinate wines
Coq au Riesling
Every wine region in France has its own Coq au vin, prepared with local wine. In Alsace, Coq au Riesling is one of the few white wine variations of this famous dish. Since Alsace is directly connected to the Palatinate, we have reinterpreted the recipe and use a Palatinate Riesling wine.
Ingredients:
- A large roasting chicken of about 1.2kg
- 250g mushrooms
- 2-3 shallots
- 3 tablespoons butter
- 2 sprigs parsley
- Bay leaf
- Salt
- Pepper
- 1 glass of Palatinate Riesling (0.2 l)
- 2 tablespoons crème fraîche
Preparation time:
20 minutes Cooking time: 30 minutes
Cut the chicken into portions. Clean the mushrooms and slice them. Peel and finely chop the shallots. Place the butter in a Dutch oven and melt it.
Add the chicken pieces and lightly brown them until golden yellow. Add the chopped shallots. Tie the parsley and bay leaf together to make a bouquet garni. Add the mushrooms and the bouquet. Pour in the wine. Cover and let the dish simmer on low heat for 30 minutes. When the meat is cooked (check for doneness!), remove the chicken pieces and keep warm. Remove the bouquet. Let the broth reduce slightly, then bind it with the crème fraîche. Arrange the meat on a platter and pour the sauce over it. The sauce should not be too thick. Serve with rice and Palatinate Riesling.
