Laura Calder's Coq au Riesling Recipe
Ingredients
- 6 chicken legs, split at the joint
- salt and pepper
- 1 tablespoon each of butter and olive oil
- 4 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons Cognac
- 1 cup Riesling
- 1/2 cup stock
- 1 tablespoon butter, more if needed
- 1/2 pound mushrooms, quartered
- 1/2 cup creme fraiche or sour cream
- chopped parsley or tarragon, for garnish
View Full Recipe at Gratinee
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1207g | |
| Calories 1687 | |
| Calories from Fat 1014 | 60% |
| Total Fat 113.87g | 142% |
| Saturated Fat 45.0g | 180% |
| Trans Fat 0.49g | |
| Cholesterol 488mg | 163% |
| Sodium 1009mg | 42% |
| Potassium 1826mg | 52% |
| Total Carbs 20.37g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.71g | 5% |
| Protein 91.44g | 146% |
%20Season%20the%20chicken%20legs%20with%20salt%20and%20pepper.%20Heat%20the%20olive%20oil%20and%20butter%20in%20a%20saute%20pan%20and%20brown%20the%20chicken%20on%20all%20sides,%20working%20in%20batches.%20Remove%20it%20to%20a%20plate%20and%20add%20the%20shallots%20and%20garlic%20to%20the%20pan.%20Cook%20for%20one%20minute.%3C/p%3E%3Cp%3E2)%20Pour%20the%20Cognac%20in%20the%20pan%20to%20deglaze.%20Put%20the%20chicken%20back%20into%20the%20pan.%20Pour%20the%20wine%20and%20the%20stock%20over%20the%20chicken.%20Cover%20and%20cook%20until%20the%20chicken%20is%20tender%E2%80%93about%20twenty%20minutes-turning%20once.%3C/p%3E%3Cp%3E3)%20In%20the%20meantime,%20melt%20a%20bit%20of%20butter%20in%20a%20frying%20pan%20and%20cook%20the%20mushrooms%20until%20golden.%20When%20the%20chicken%20is%20cooked%20remove%20it%20to%20a%20platter%20and%20keep%20warm.%20Boil%20the%20cooking%20liquid%20down%20to%20sauce%20consistency.%20Stir%20in%20the%20cream%20and%20mushrooms.%20Correct%20the%20seasonings.%20Pour%20the%20sauce%20over%20the%20chicken.%20Scatter%20with%20parsley%20and%20serve.%3C/p%3E%3Cp%3EChicken,%3C/p%3E%3Cp%3EFrench,%3C/p%3E%3Cp%3Epoultry,%3C/p%3E%3Cp%3Ewine%3C/p%3E){kind=link}