. 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
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| 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.
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| Pre-Simmering |
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| Post-Simmering |
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| Nearly ate it all before I remembered to take a photo |
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