This is a bit of a household favourite for a quick and easy meal. Unlike the more well-known Coq au vin which uses red wine, this uses Riesling. I tend to find using a whole bottle of white wine as prescribed is just a bit overwhelming so I cook the chicken in chicken stock and 180 ml of white wine instead.
I fry sliced onions, 2 cloves of garlic and diced celery in a bit of olive oil and butter.Then add a packet of pancetta cubes, diced carrots, and a box of button mushrooms. I then brown chicken thighs and drumsticks.
When this has all been gently cooking for 7-9 minutes or so I add a litre of chicken stock, the white wine, put on a lid and simmer gently until all cooked through. Once cooked I turn off the heat and let the dish cool. The flavours are better if it is made the day before or several hours before eating. When we are ready for dinner I heat it through, add two tablespoons of sour cream and serve with flat noodles and broccoli.
B-G really does not ‘do’ cooked carrots so he gets a rather more streamlined version.
This is just delicious and a bit of a hit (even without the carrots.)