Nigel Slater’s Coq au Riesling – as cooked by Alida Ryder

Nigel Slaters Coq au Riesling - as prepared by Alida Ryder

Nigel Slaters Coq au Riesling – as prepared by Alida Ryder

You should make this if you like chicken. If you like mushrooms. If you like creamy sauces. If you like Food. And most importantly if you like a bit of plate licking. This recipe is so gosh-darn delicious that I did, in fact, lick my plate. While it’s cooking, the scent of onion, garlic, mushrooms and wine will waft through your house, teasing your senses and when you take your first bite, you will swoon. The chicken was soft and succulent and the sauce deeply savoury. Serve it with steamed rice or on top of al dente pasta or as I did, with a loaf of crusty bread to mop up the sauce. A zesty green salad won’t be out of place either.

Nigel Slater’s Coq au Riesling

Preparation time 15 minutes

Cooking time 45 minutes

Total time 1 hour

I followed Nigel’s recipe but amended the quantities slightly as I needed to feed my family.

Serves: 4-6

50g butter
splash of olive oil
2 onions, finely chopped
125g bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
250g portabellini mushrooms, sliced
500ml Riesling (or dry white wine of your choice)
250ml cream
salt & pepper to taste
handful chopped parsley

Melt the butter and oil together in a large pan.

Brown the chicken pieces all over and remove from the pan.

Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.

Add the garlic and allow to sauté for another 30 seconds before removing the mixture from the pan (leaving the fat behind).

Add the mushrooms and allow to fry for 5 minutes.

Add the onion and bacon mixture along with the browned chicken back to the pan.

Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.

After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.

Add the chopped parsley and season to taste.

Serve with rice, pasta or crusty bread.

Michael’s wine recommendation – CLICK HERE

Boschendal Chardonnay 2014

Boschendal Chardonnay 2014

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

July 30th, 2015|Categories: Recipes|Tags: , , |