Thursday, May 22, 2014 Coq au Riesling

May Grey is finally here in San Diego, I ususally grumble thru the cloudy start to summer (May Grey followed by June Gloom and occaisionally a misty July). But, it's a welcome change to the 100 plus degrees and wildfires we had last week. I used the oven and stove sparingly during the Santa Ana heat wave. We don't have air conditioning or even good cross ventalation to help cool the kitchen. Luckily San Diego tends to cool off in the evening and helps keep our home (with the help of a few fans) relatively comfortable.

This past winter I learned about braising, the slow simmer allows flavors to develop and keeps meats tender & juicy. So, I took the break from the heat to make Coq au Riesling, a heart warming and delicious meal. There are typically three parts to braising, the ingredients can vary but the result is always wonderful.

1. Brown the Meat
(and set aside)
2. Saute Aromatic Vegetables
3. Add Liquid
(bring to a boil & simmer)

I'm heading up to Sacramento today. I'm meeting my brother & cousin up there to visit family and I get the added bonus of visiting with a few of my college roomates. Over the weekend I plan to make this dish and a big batch of Chocolate Chip Cookies to share.

3-4 Tbsp Butter
Drizzle of Olive Oil
1 Onion, Diced
4 oz. Bacon or Pancetta
4 Cloves Garlic, Minced
8-10 Pieces of Chicken
1/2 lb Portobellini Mushrooms
500 ml Riesling
4-8 oz Heavy Cream
Salt & Pepper
Parsley (for garnish)
3 Golden Potatoes, Mashed
1 Loaf Delicious Crusty Bread

Melt butter and oil in a large heavy bottom pan. Brown the chicken on all sides (8-10 minutes) and remove from pan, this took two batches to brown all of the chicken. 

Add the onion and bacon and sauté until the onions are soft and translucent (3-5 minutes). Add the garlic, sauté for another 30 seconds or so and remove the solids from the pan, leave the rendered fat. Add the mushrooms, cook for about 5 minutes. 

Place the onion, bacon and garlic back into the pan, stir to incorporate and set the chicken on top of the mixture. Pour in the win (2/3 of the bottle) and bring it up to a boil. Turn down the heat and cover. (Allow to simmer 15-25 minutes or until the chicken is cooked through.) After 15 minutes uncover, turn up the heat and add the cream. Cook for the remaining 10 minutes. 

Garnish with parsley and serve over Mashed Potatoes and with a slice of Crusty Bread.

Happy Braising!

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