Coq au Riesling
There is no better way to warm up the days than with this hearty meal!
Why don’t you give this mouth watering recipe a try this weekend?
Vrede en lust Riesling is full of character and won best region Riesling in the Novare SA Terroir Awards 2019.
Ingredients
50 g butter
splash of olive oil
2 onions finely chopped
125 g bacon/pancetta sliced into thin strips
4 garlic cloves thinly sliced
8 chicken pieces on the bone I used 4 thighs and 4 drumsticks
250 g portabellini mushrooms sliced
500 ml Vrede en Lust Riesling (keep some on the side for yourself )
250 ml 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).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and bacon mixture along with the browned chicken 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 15-25 minutes or until the chicken is cooked through.
After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
Add the chopped parsley and season to taste.
Serve with rice, pasta or crusty bread.
Source: Vrede en Lust Estate