dHis coke au Because it is traditionally made in Alsace, the fruity local white is more popular than the rich, dark reds of the south, although in reality, if the more expensive Riesling is short on substance, any average white will do. It's a tangy, creamy dish, perfect for an autumn meal, especially when served with plenty of bread or mash to soak up the glorious sauce.
Product 15 minutes
Marinate Up to 12 hours
Cook 3 hours 45 minutes
serves 4-6
1 chickenBonded and retained channel (see step 1)
1 head of garlic
2 sprigs of fresh thyme
2 sprigs of flat-leaf parsleyMore to beautify more
2 bay leaves
Salt and black pepper
500 ml medium dry Riesling (See Step 2)
1 carrot
1 onion
100 grams of butter
175g baconPreferably non-smokers
4 leagues
250 grams of chestnut mushrooms
1 teaspoon flour
100 ml liquid cream
1 egg yolk
1 A note about chicken
I like to use a whole chicken for this, but you can use six thighs instead, or a combination of legs, thighs and breasts as you like, and skip step 2 in favor of 300ml of good quality chicken stock. Keeping the meat on the bone and skin improves the flavor of the dish, and you can always remove both before serving if you wish.
2 and the reference to wine
A medium dry Riesling is the classic choice here, as the name of the dish suggests, but if you can't get one at a decent price, a dry Riesling, a Pinot Blanc, an anodized Chardonnay or a fruity Sauvignon or Chenin Blanc will suffice. Don't use more wine in the pot than you will drink, as its subtleties will be lost when cooking.
3 Marinate the chicken
Cut the head of garlic in half horizontally, then place both halves in a large bowl with the chicken pieces, each of the herbs, a bay leaf and a small teaspoon of coarse salt.
Pour in the wine, cover the container, then refrigerate and marinate as long as you can, up to 12 hours.
Create 4 actions
Meanwhile, place the reserved chicken carcass in a deep saucepan with the remaining herbs. Chop the carrot (no need to peel it if it is clean), peel and cut the onion in half and add both to the pan.
Cover halfway with cold water and then bring to a boil. Reduce the heat, remove the foam that rises to the surface and cook very slowly for an hour and a half.
5 Filter and reduce stock
Drain the broth, then discard the aromatics and bones (after removing and reserving the meat). Return the rice to the empty pot and return to a boil. Reduce the heat slightly and cook until the broth has reduced to about 300ml.
(If you prefer, prepare this and the marinade the day before eating and refrigerate overnight.)
6 Start at the bottom of the shells.
Remove the chicken pieces from the wine marinade, pat dry, then season and set aside.
Melt a quarter of the butter in a large saucepan over medium-high heat, then fry the lardons until golden brown (cut them yourself from thick bacon, if that's easier to come by). Meanwhile, wash and finely chop the leeks and cut the mushrooms in half (or more if they are on the larger side).
7 Fry the vegetables and chicken.
Scoop out the bacon with a slotted spoon and transfer to a plate or bowl. Add another knob of butter to the pan, then add the sliced leek and a pinch of salt, and fry until soft. Remove the leeks from the pan with a slotted spoon and transfer to the pork plate. Repeat with mushrooms. Melt the remaining butter and then fry the chicken pieces until golden brown on all sides.
8 Add the wine and let it sauté.
Remove chicken and reduce heat. Add the flour to the hot fat in the pan, cook, stirring, and after a couple of minutes, add the wine from the marinade, scraping the bottom and sides of the pan.
Add the broth and brown the chicken, bring to a boil, then cover the pan, reduce the heat and cook for 90 minutes, until the meat falls off the bones. Remove the chicken and set aside.
9 Termination
Whisk the cream and egg yolks in a small bowl, then remove the pan from the heat and whisk the cream mixture into the sauce.
Return the pan to a gentle heat and bring to a simmer, then cook, stirring constantly, until the sauce thickens enough to lightly coat the back of a spoon. Season to taste, then add the lard, leeks, mushrooms and chicken, reheat gently and serve garnished with parsley.
Source link
