Debra Ponzek’s Coq au Riesling

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This recipe is from the chef of Montrachet in New York City, a gifted woman whose food is at once light and earthy. It is a free, lightened adaptation of the delicious Alsatian dish, which is traditionally enriched with egg yolks and cream. Note how Debra has eliminated the egg yolks and cream entirely, using reduced stock as the liquid, and flavoring it with just a touch of bacon, aromatic vegetables, and a generous sprinkling of fresh tarragon.