Alsace Chicken in Riesling

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Photo Courtesy: Fotosearch. 

Rosemary Herb sprinkled on top of Alsace Riesling 
Chicken. 

Coq au Vin is a French dish prepared with red wine, and perhaps one of the best known dishes in France, however, in Alsace, dry Riesling provides the gentle richness to a very similar dish simply called Alsace Chicken in Riesling. 
This dish was given to me by a former colleague named Ruth Cousineau. 

ALSACE CHICKEN IN RIESLING ... 

3 1/2 pounds of chicken cut into 8 pieces with discarded back bone 
1 tblsp. Evoo
3 tblsps. butter divided at room temperature
4 large leeks finely diced - pale green and white parts only
2 tblsps. finely minced shallot 
4 medium sized carrots halved diagonally
1 cup dry white Riesling from Alsace if possible or similar Riesling 
1 1/2 pounds of small red potatoes 
2 tblsps. finely chopped parsley fresh
1/2 cup crème fraîche or cream 
Fresh squeezed lemon juice from 1 lemon
salt and freshly ground black peppercorns 

1) preheat oven to 350 degrees with rack in middle section
2) rinse chicken thoroughly and pat dry with paper towelling
3) sprinkle salt with 1 tsp. salt and a rounded 3/4 tsp. of freshly ground pepper
4) heat Evoo and 1 tblsp. butter together in 5 quart heavy Dutch Oven, and brown the chicken in 2 batches and transfer to a plate and tent once golden brown on each side
5) wash leeks and pat dry
6) pour off the fat from the 5 qt. Dutch Oven
7) sauté the leeks, the shallot, 1/4 tsp salt, in remaining 2 tblsps of butter and cover with the lid - 5 to 6 mins.
7) Stir occasionally 
8) add the chicken now, and place skin side up; with any juices from the platter and carrots, and the wine, and boil until liquids are reduced by half - 3 to 4 mins.
9) cover the Dutch Oven, braise on simmer flame, for 25 mins.
10) While the chicken braises, peel potatoes and generously cover in cold water in a 2 or 3 quart sauce pan and sprinkle with 1 1/2 tsps. salt and simmer 15 mins. 
11)  drain the potatoes in a colander and return to saucepan and add the fresh chopped parsley and black pepper
12) stir the cream into the chicken mixture and season with salt and pepper and the lemon juice and let combine, add the lemon juice and toss well gradually not to break the chicken or potatoes

Enjoy.
Margi.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Alsace Chicken in Riesling Posted: 13 October 2012 at 14:19
	Photo Courtesy: Fotosearch. Rosemary Herb sprinkled on top of Alsace Riesling Chicken. Coq au Vin is a French dish prepared with red wine, and perhaps one of the best known dishes in France, however, in Alsace, dry Riesling provides the gentle richness to a very similar dish simply called Alsace Chicken in Riesling. This dish was given to me by a former colleague named Ruth Cousineau. ALSACE CHICKEN IN RIESLING ... 3 1/2 pounds of chicken cut into 8 pieces with discarded back bone 1 tblsp. Evoo 3 tblsps. butter divided at room temperature 4 large leeks finely diced - pale green and white parts only 2 tblsps. finely minced shallot 4 medium sized carrots halved diagonally 1 cup dry white Riesling from Alsace if possible or similar Riesling 1 1/2 pounds of small red potatoes 2 tblsps. finely chopped parsley fresh 1/2 cup crème fraîche or cream Fresh squeezed lemon juice from 1 lemon salt and freshly ground black peppercorns 1) preheat oven to 350 degrees with rack in middle section 2) rinse chicken thoroughly and pat dry with paper towelling 3) sprinkle salt with 1 tsp. salt and a rounded 3/4 tsp. of freshly ground pepper 4) heat Evoo and 1 tblsp. butter together in 5 quart heavy Dutch Oven, and brown the chicken in 2 batches and transfer to a plate and tent once golden brown on each side 5) wash leeks and pat dry 6) pour off the fat from the 5 qt. Dutch Oven 7) sauté the leeks, the shallot, 1/4 tsp salt, in remaining 2 tblsps of butter and cover with the lid - 5 to 6 mins. 7) Stir occasionally 8) add the chicken now, and place skin side up; with any juices from the platter and carrots, and the wine, and boil until liquids are reduced by half - 3 to 4 mins. 9) cover the Dutch Oven, braise on simmer flame, for 25 mins. 10) While the chicken braises, peel potatoes and generously cover in cold water in a 2 or 3 quart sauce pan and sprinkle with 1 1/2 tsps. salt and simmer 15 mins. 11) drain the potatoes in a colander and return to saucepan and add the fresh chopped parsley and black pepper 12) stir the cream into the chicken mixture and season with salt and pepper and the lemon juice and let combine, add the lemon juice and toss well gradually not to break the chicken or potatoes Enjoy. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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