Coq Au Reisling

This rustic yet elegant chicken, a meal in a bowl, satisfies in cold weather but is light enough for a spring meal. I usually serve this dish with parsleyed new potatoes which I prepare separately. Just boil and toss with a little butter and parsley, then add to the serving bowls. You can add any other vegetables that you like or have on hand such as carrots or small squashes. Serve with a crusty, rustic bread to soak up the broth, which is very flavourful and really the star of the show.

Coq au Reisling (Adapted from Jaime Oliver)
1 whole chicken, cut into 8 pieces
750 ml  Canadian Reisling
1 bouquet garni celery, bay leaf, sprig parsley, sprig thyme, tied with kitchen string
olive oil
4 ounces pancetta
8 ounces button mushrooms
12 small pickling or chipolini onions
1 tbsp flour
salt and pepper
parsleyed potatoes

1. Marinate the chicken in the wine with the bouquet garni in the fridge overnight, in a ziplock bag. Place it in a bowl  in case it leaks. (It will leak)
2. Preheat oven to 375 degrees.
3. Heat oil in a dutch oven. Remove chicken from marinade (save it and garni) and season liberally with salt and pepper, add to pot and brown on both sides. Remove from pot and set aside. Add another glug of oil and add bacon to pot. Saute 5 minutes. Add mushrooms and onions and saute 5 more minutes.
4.  Add flour to pot and stir. Return chicken to the pot, place on medium heat. Add wine and garni, bring to a boil, stirring. Cover and transfer to oven and cook for 45 minutes.

Click HERE for a printable version of this recipe.

Tonight, also inspired by Jaime Oliver, I am roasting some stone fruits (plums and nectarines), but any fruit will do. Toss with a little sugar (about 1/4 cup, adjust to how sour the fruit is), zest some orange peel (just the coloured part, the white pith is bitter), juice the orange, sprinkle in some vanilla extract, break two cinnamon sticks in half, toss in  and add a good splash of bourbon, cognac, port, whatever you like and have on hand. I’m using Cavaldos. Bake at 350 degrees for about 45 minutes. Serve over ice cream or Greek yogurt and top with honey if desired.

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