Alsace~Coq Au Riesling

This will start off out the 50 in 50, Our passport through France. Our first dish will be Alsace~Coq Au Riesling, simply chicken in a white wine sauce.

Here is what you will need;

3 lbs Air chilled chicken thighs and or legs
(Using meat that is on the bone is ALWAYS more flavorful)
Sea salt and freshly ground pepper
(I ONLY use sea salt in my house period!! no iodine. You can use
multicolored pepper corns and they will give you more of a rounded
taste)
2 tbsp of duck fat
(You can order this on line and it can be frozen for months!!)
4 shallots, minced OR 1 small leek, sliced
(I personally like to use the shallots because the flavor is sweeter AND
they are easier to obtain)
1 clove of garlic, minced
(You can use the garlic in the jar thats already minced,it works just as well)
1 cup plus 2 Tbsp dry Riesling

1/2 cup chicken stock
(You can use boxed chicken stock for this because trying to make your own is pretty extensive)

3-4 cups of Texas oyster mushrooms, torn
(try your best to use these mushrooms because the flavor profile they
provide is necessary)

1/2 cup crème fraiche
(You can make this fairly easy. You will need 1 pint heavy cream, 2 tablespoons cultured buttermilk. Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks)

Chopped fresh parsley and tarragon for garnish

and we will serve this over buttered egg noodles that you can get from your local grocery store in a bag

First;
season the chicken with salt and pepper. Working in batches, brown the chicken on all sides in a sauté pan with the duck fat, setting them to the side on a plate. Add the shallots or your leek and garlic to the pan and cook for one minute; add the mushrooms and stir; deglaze with 2 tbsp of wine, place chicken back into the pan, add the rest of the wine and chicken stock; cover simmer for about 20-30 minutes turing once. Remove the chicken to a serving platter, boil the cooking liquid down to sauce consistency. Stir the crème fraiche. When hot, season to taste and pour over the chicken, sprinkle with the herbs and serve.

Now as you can see it is a fairly simple recipe. If there are questions or desires for substitutions let me know them.



- Posted using BlogPress from my iPad3