COQ AU RIESLING
SERVES 4-6
2 tbs vegetable oil
70g unsalted butter, chopped
12 eschalots, peeled
3 garlic cloves, finely chopped
160g smoked bacon, cut into lardons
250g chestnut mushrooms, trimmed, halved if large
1.7kg free-range chicken, chopped into 8 pieces (ask your butcher to do this for you)
2 tbs plain flour
2 cups (500ml) medium-dry riesling
350ml chicken stock
1 bay leaf
2 thyme sprigs
100ml pure (thin) cream
1 egg yolk
¼ bunch flat-leaf parsley, leaves picked, finely chopped
Mashed potato, to serve
Heat half the oil and half the butter in a shallow flameproof casserole over medium-high heat. Add eschalots, garlic and bacon, and cook, stirring occasionally, for 5-6 minutes until eschalots begin to colour. Add mushrooms and cook for 2-3 minutes until mushrooms have softened. Using a slotted spoon, transfer mixture to a bowl.
Dust chicken pieces in flour and shake off excess. Add the remaining oil and butter to the casserole over medium-high heat then add chicken and cook, turning regularly, for 8 minutes or until browned all over. Add riesling, stock, herbs and eschalot mixture to the casserole. Season and bring to the boil. Reduce heat to medium-low and
