12 August 2011

Coq au Riesling

The thing about occasionally feeling miserable is it's hard to motivate yourself to plan what to cook for a dinner party. I was so bad on Sunday night that Joe resorted to scouring through our cookery books to see if anything was easy and appealing and came across this fantastic recipe in Nigella Express. The most strenuous part of this recipe is the chopping of the chicken and it's incredibly tasty and really soothing actually which is just what I needed. I served it with garlicky, buttered tagliatelle.

Nigella suggests that this would be at it's best if you let this get cold and then reheat it the next day which is what I would have done if I was more organised and hadn't spent my time lying around on the sofa being morbid.

Coq au Riesling

Serves 6

2 tbsp garlic oil
150g pancetta
1 leek, finely sliced
12 boneless, skinless chicken thighs
3 bay leaves
300g oyster mushrooms, torn into strips
1 x 75cl bottle Riesling
double cream
salt and pepper
1-2 tbsp chopped fresh dill
Loads of chicken - chopped by Joe

I made this is a large oval le creuset casserole which was great as it could go straight on the table when it was ready - but you basically just need a big pot with a lid. As I wanted to do minimal shopping I used what chicken I had in the freezer which was 8 boneless chicken thighs and 4 chicken breasts and it was fine. We also couldn't find oyster mushrooms so we just used normal ones quite thinly sliced. This is great for a dinner party because once it's cooked you can either keep it on a really low heat keeping warm.

1. Heat the oil in your pot and fry the pancetta until crisp.

2. Add the sliced leek and soften it with the pancetta for a minute or so.

3. Cut the chicken into pieces (2 or 3 for the thighs, a few more for breasts), tip into the pan, add the bay leaves, mushrooms and wine.

4. Season with salt and pepper to taste and bring to the boil. Cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes.

5. Sprinkle with dill and serve.

Nearly ate it all before I remembered to take a photo


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