Coq au Riesling

Name: Coq au Riesling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 100 g streaky smoked bacon; 200 g Shallots; 10 Stem(s) Thyme; 3 Apples (approx. 200 g each; e.g. Cox Orange); 2 TABLESPOONS Oil; 100 g + 1 tablespoon of flour; 7-10 Tbsp salt, pepper, sugar; 150 ml apple juice; 450 ml White wine (e.g. Riesling); 75 g Fresh cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
100 g streaky smoked bacon
200 g Shallots
10 Stem(s) Thyme
3 Apples (approx. 200 g each; e.g. Cox Orange)
2 TABLESPOONS Oil
100 g + 1 tablespoon of flour
7-10 Tbsp salt, pepper, sugar
150 ml apple juice
450 ml White wine (e.g. Riesling)
75 g Fresh cream

Directions

1
Split the chicken. Cut the legs, both breast halves and the back into 2 parts each. Then wash the 12 chicken parts and pat them dry.
2
Cut the bacon into fine cubes. Peel shallots and cut them into halves or quarters depending on size. Wash thyme and shake dry. Wash apples, quarter them and remove seeds. Cut apple quarters into slices.
3
Fry the bacon in a hot frying pan without fat until crispy, remove. Heat oil in the bacon fat. Fry the apple slices briefly while turning, remove.
4
Mix 100 g flour with 1 1⁄2 tsp salt and 1 tsp pepper. Turn chicken parts in it, lightly beat off excess flour. Fry the meat in hot frying fat all around, remove. Fry the shallots in the frying fat.
5
Sprinkle with 1 tbsp. flour, briefly sauté lightly. While stirring, deglaze with apple juice and wine and bring to the boil. Stir in crème fraiche and the bacon cubes. Add thyme and place the chicken pieces on top.
6
Cover and stew for about 40 minutes.
7
Add the apples and heat up again briefly. Season everything with salt, pepper and 1 pinch of sugar. Serve. Serve with baguette.