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Coq au riesling

Tip: fry 150 grams of mushrooms in butter and add to the dish.The Coq au Riesling pairs perfectly with a Schloss Saarstein riesling feinherb (8401290) or a Schloss Johannisberg Gelblack riesling feinherb (8401310).

Ingredients

1chicken
50gButter
2Olive oil
2Shallots
1Garlic clove
0.5units.bunchParsley
1small glass of cognac
400mlriesling
1Flour
1Egg yolk
200mlCream
Salt
Pepper

Preparation

  1. Cut the chicken into pieces.
  2. Heat the butter with the olive oil in a large roasting pan and brown the chicken lightly (without a lid).
  3. Season the chicken with salt.
  4. Finely chop the shallots, garlic, and parsley and add to the meat.
  5. Braise everything briefly with the lid closed.
  6. Pour over the cognac and flambé.
  7. Deglaze with the riesling and let simmer for 30 minutes on low heat.
  8. Remove the chicken pieces from the roasting pan and keep warm.
  9. Mix the flour with the egg yolk and the cream.
  10. Add this mixture to the braising liquid and whisk into a nice smooth sauce.
  11. Season with salt and pepper.
  12. Return the chicken to the pan and serve immediately.