Coq au Riesling

A recipe from Nigel's Real Food.

50g butter

1tbsp olive oil

100g streaky bacon or pancetta, diced

2 medium onions, peeled & chopped

2 cloves of garlic, peeled & chopped

4 joints of free range chicken on the bone

200g    small brown mushrooms, halved or quartered

500ml medium-dry white wine

300ml double cream

3tbsp     chopped parsley

1. Melt the butter in a heavy based casserole, and pour in the oil.  Put in the diced bacon or pancetta and let it colour a little, then add the onions and garlic. Leave to cook over a moderate heat until the onions have softened but not yet coloured.
2. Scoop the bacon and onions out with a draining spoon, leaving behind the cooking juices, then add the chicken pieces. Let them brown lightly on all sides.  A moderate heat is best for this but be prepared to add a little more oil if the butter shows signs of browning.
3. Add the mushrooms and continue cooking for a few minutes, then return the bacon and onions to the pan.  Turn up the heat, pour in the wine, bring quickly to the boil and then turn it down to a simmer.  Let everything cook at a gentle bubble for twenty-five minutes, turning the chicken from time to time.
4. Lift the chicken out of the pan and pour in the cream.  Season with salt and freshly ground black pepper and stir in the chopped parsley.  Continue cooking at an enthusiastic bubble, until the cream starts to thicken slightly.  Return the chicken to the pan.  When the chicken is thoroughly hot and the sauce has the thickness of double cream, serve.

Comments

[Hannah Cameron]

I think she does a cheat's one for Nigella Express, but Nigel definitely got there first.

[mum]

I thought this was a Nigella recipe, I am sure I made it when she did her Nigella Express series.