Recently I came across a Pin which reignited my passion for cooking. This Pin was about a recipe by Nigel Slater. When I saw the post I just knew I had to make it, and when I saw just how incredibly simple the ingredients and this recipe is, I immediately made plans to make it. Well I am excited to say that tonight I finally made it, and disappoint it did not!
Now I confess that this recipe is exactly as I found it, unaltered. Usually I try to adapt things to make it truly my own, but this time I resisted and made it like it says. I actually halved the recipe as it was just for my Boyfriend and I, it turned out amazing! I didn't use an expensive Riesling either; The one I used was a random buy at my local Liquor store. I used the Yellow Tail Riesling and it cost less than $15.00.
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Now I confess that this recipe is exactly as I found it, unaltered. Usually I try to adapt things to make it truly my own, but this time I resisted and made it like it says. I actually halved the recipe as it was just for my Boyfriend and I, it turned out amazing! I didn't use an expensive Riesling either; The one I used was a random buy at my local Liquor store. I used the Yellow Tail Riesling and it cost less than $15.00.
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Nigel Slater’s Coq au Riesling
Recipe type: Dinner, Entree, Chicken, Main,
Prep time:
Cook time:
Total time:
Serves: 4-6
I followed Nigel’s recipe but amended the quantities slightly as I needed to feed my family.
Ingredients
- 50g (1.76 ounces) butter
- splash of olive oil
- 2 onions, finely chopped
- 125g (4.41 ounces) bacon/pancetta, sliced into thin strips
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
- 250g (8.82 ounces) portabellini mushrooms, sliced
- 500ml (16.91 fluid ounces) Riesling (or dry white wine of your choice)
- 250ml (8.45 fluid ounces) cream
- salt & pepper to taste
- handful chopped parsley
Instructions
- Melt the butter and oil together in a large pan.
- Brown the chicken pieces all over and remove from the pan.
- Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
- Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
- Season the chicken with salt and pepper (I used white pepper) and place in the pan, skin down.
- Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.
- Add the onion and bacon mixture back to the pan.
- Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
- After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
- Add the chopped parsley and season to taste.
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This was a wonderful dish and to me is like a lite, white, version of Beef Bourguignon. I highly reccomend trying this one out! Let me know what you think!
Remember to Comment, Subscribe, Enjoy!
xoxo, RainSmurf!
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