Coq au riesling?

Question

Coq au riesling?

what is the histoy of coq au riesling?

Answer 1

It's a regional specialty in the Alsace region of France, which borders Germany. The cuisine of Alsace reflects the region's history of German invasion. In general, Alsatian kitchens produce heartier, more country-style fare than their counterparts to the south and west. Coa au Riesling is a variation on coq au vin (chicken stewed in wine), using, of course, Riesling, which is a German white wine.

Answer 2

Coq Au Riesling/Vin

This is from a recipe that appeared in the New York Times food section on November 10, 2004, by the lovely Nigella Lawson. She has taken the classic coq au vin (chicken braised in red wine) but used a dry riesling wine instead.

The recipe is very simple and surprisingly cheap, depending on what sort of wine you use. The recipe below is the full version as it appeared in the NY Times.

8oz bacon, sliced into 1 inch pieces
3 medium onions chopped
10 chicken thighs, skin on and with bone, season with a sprinkle of salt and pepper
8oz button mushrooms quartered
2 large cloves garlic minced
1/4 cup chopped parsley
3 tablespoons chopped tarragon
1 bottle dry riesling

In a dutch oven over medium heat, add bacon and stir until fat is released. Add onions, sprinkle of salt and pepper, and cook for about 10 minutes until edges begin to brown slightly. Using slotted spoon transfer onion/bacon mixture to bowl.

Add chicken thighs, skin side down and brown both sides. (you might need to add a little olive oil). Remove.

Reduce heat and add mushrooms, garlic, 3 tablespoons parsley, 2 tablespoons tarragon, sprinkle salt and pepper and saute for about 1 minute. Add chicken and onion mixture and wine. Bring to a simmer, partially cover and cook one hour.

Serve and garnish with parsley and tarragon.

Nigella claims this dish gets even better if refrigerated over night.

I personally would never use garlic in any dish but that's up to you.