Coq au Riesling

Name: Coq au Riesling (Capon in Riesling)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 2 pints (1 litre) Riesling – from Alsace!!; 3½ oz (100 g) butter; Salt and pepper; Salt and pepper; 1 sprig each thyme and tarragon; 2 bayleaves; 1 × 5 lb (2.5 kg) capon, cut into 8 pieces; 1 sprig each thyme and tarragon; 8 oz (250 g) mushrooms; Juice of ½ lemon; 10 oz (300 g) shallots, finely chopped; 2 fl oz (50 ml) Marc de Riesling (brandy made from the left-over grape after the Riesling has been made); 8 fl oz (250 ml) thick double cream

Capon in Riesling

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

As with all the poultry dishes in this book you will only get authentic results with this one by using the proper ingredients. So do buy Alsace Riesling and buy a proper farmyard capon – your efforts will be well rewarded.

Ingredients

1 × 5 lb (2.5 kg) capon, cut into 8 pieces
1 sprig each thyme and <

Europe
France
Alsace
Main course
Mediterranean
Gluten-free

Method

Marinate the capon and half the herbs with salt and pepper in the Riesling for 24 hours in the refrigerator. Turn occasionally.

Drain the capon, reserving the marinade, and cook for 10 minutes in 2½ oz (65g</