Anne Willan

Coq au Riesling

Chicken with White Wine

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Coq au riesling’, cooked in the aromatic white wine of Alsace, is lighter and more delicate than the better known ‘coq au vin’ from Burgundy. Be sure to use a white wine that is not too acidic. The chicken is good served with ‘spaetzli’ or home-made noodles.

Ingredients

1.5-kg chicken

Method

Cut the chicken* into 4 pieces; season them with salt and pepper. Heat the oil and half the butter in a large pot, add the chicken pieces and brown them on all sides. Lower the heat, add the chopped shallots and continue cooking for 2 minutes. Pour in the cognac and light it; when the flame dies, stir the chicken quickly and add the wine, bouquet garni, salt, pepper and nutmeg. Bring to a boil,