Recipe: Coq au Riesling

OUR SIGNATURE DISH, COQ AU RIESLING. CHEF NATAN SHARES HIS RECIPE BELOW.

Ingredients 

Serves 4

100g lardons (optional)

200g pearl onions, peeled

2 chickens (cut into quarters)

250g button mushrooms, quartered

3 garlic cloves

1 bottle Riesling wine

10g chopped parsley

Chicken stock 200ml

100 ml double cream

Method

1. Place pan over medium heat. Once hot, add lardons, and cook until golden and crispy. Then add onions and sauté until softened. Transfer mixture to bowl and set aside.

2. Whilst pan is still on medium heat, add the chicken quarters and brown on both sides. After the chicken is browned, transfer the pieces to a plate and set aside.

3. Now reduce heat to low and add the mushrooms and garlic to the pan. Sauté until mushrooms are golden and the garlic is soft.

4. In separate pan on medium heat, add the wine and heat until it is reduced by half. Then add the chicken stock and bring to a boil, finally adding the double cream.

5. Return chicken, onions and bacon to the first pan and then add the wine, chicken stock and cream mixture, and bring to boil. Cover and reduce heat to low and simmer for 1 hour.

6. To serve, sprinkle with chopped parsley.