Josh Henderson–Huxley Wallace Collective
Coq au Riesling
From the chef: “This isn’t necessarily a holiday dish, but Kim and I love to make it. It is hands down the best thing that Kim makes for us and I crave it often.”
INGREDIENTS
8 ounces sliced bacon, sliced crosswise into 1 in. pieces
3 medium onions, peeled and roughly chopped
10 chicken thighs, with skin and bone
8 ounces chanterelle mushrooms, halved
2 or 3 garlic cloves, peeled and minced
¼ cup chopped Italian parsley
1½ cups of heavy cream
1 bottle dry or off-dry riesling wine
INSTRUCTIONS
- Place a large Dutch oven-style pan, medium-high heat. Add the bacon and onions and sauté until the bacon is almost crispy and the onions are slightly caramelized. Remove onions and bacon with a slotted spoon and place on a paper towel to drain.
- Place pan over medium-high heat again, and sear and brown each piece of chicken. When brown on both sides, add the mushrooms and garlic. Sauté briefly until almost caramelized.
- Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 15 minutes. Add cream and simmer for another 30 minutes.
- To serve, fold in the fresh parsley and check the seasoning, adding a touch of lemon juice or sherry vinegar if needed. It’s delicious over rice or on a thick toasted piece of country bread.
Chef Tip: Make sure not to overcrowd the pan when cooking the chicken. Let it get nice and caramelized to add flavor and color to the sauce.