Matching our Palatinate wines

Coq au Riesling

Every wine region in France has its Cog au vin, prepared with local wine. In Alsace, Coq au Riesling zu Haue is one of the few white wine versions of this famous dish. Since Alsace is directly connected to the Palatinate, we have reinterpreted the recipe and used a Palatinate Riesling wine.

Ingredients:

• A large ready-to-roast chicken weighing about 1.2kg
• 250g mushrooms
• 2-3 shallots
• 3 tablespoons butter
• 2 sprigs of parsley
• Bay leaf
• Salt
• pepper
• 1 glass of Palatinate Riesling (0.2 l)
• 2 tbsp. creme fraiche

Preparation time:

20 minutes Cooking time: 30 minutes

Divide the chicken into portions. Clean the mushrooms and cut them into thin slices. Peel the shallots and chop finely. Put the butter in a casserole dish and melt it.

Add the chicken pieces and fry until lightly golden. Add the shallot pieces. Tie the parsley and bay leaf together to form a bouquet garni. Add the mushrooms and the bouquet. Pour in the wine. Put the lid on and let the dish simmer for 30 minutes at a low heat. When the meat is cooked (test for doneness!), take out the chicken pieces and keep warm. Remove the bouquet. Let the stock reduce a little and then thicken with the crème fraîche. Arrange the meat on a plate and pour the sauce over it. The sauce should not be too thick. Rice and Palatinate Riesling go well with this.