Coq au Riesling with Pappardelle and Greens

Coq au Riesling - Tender chicken cooked in a white wine sauce with mushrooms and cream.
Course Dinner
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Nicky Corbishley

Ingredients

  • 2 tbsp butter
  • ½ tbsp olive oil
  • 4 chicken legs thighs and drumsticks attached - or you could do separate thighs and drumsticks and reduce the cooking time by 10 minutes
  • 2 tbsp plain/all purpose flour gluten free flour blend is fine
  • Pinch of salt and pepper
  • 170 g bacon/pancetta sliced into thin strips
  • 1 onion peeled and finely chopped
  • 1 leek chopped
  • 6 medium brown mushrooms sliced
  • 2 garlic cloves peeled and minced
  • 500 ml Riesling wine
  • 240 ml chicken stock use vegetable bouillon for gluten free
  • a Pinch of dried thyme
  • 120 ml double/heavy cream
  • handful chopped parsley

Instructions

  • Melt the butter and oil together in a large frying pan/skillet. Coat the chicken in 1 tbsp. flour mixed with a pinch of salt and pepper. Add the chicken to the pan and brown all over (about 4-5 minutes per side), remove from the pan.
  • Add the pancetta to the pan and cook for a few minutes until the pancetta just starts to look golden at the edges. Add the onions and cook for a further 2-3 minutes. Add the leeks and mushrooms and cook for 2-3 minutes, then add in the garlic. Sprinkle on the remaining 1 tbsp. of flour and stir through.
  • Add the wine, stock and thyme, stir, then add the browned chicken. Bring to a boil, then then turn down the heat, cover and simmer gently, 35-45 minutes. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken right to the bone. If the juices run clear, it's cooked. If not, put the lid back on a cook for a little longer.
  • Whilst the coq au Reisling is bubbling (about 15 minutes before it's done), cook your pappardelle in boiling water for 8-10 minutes (or according to pack instructions). Drain the pasta in a colander, leaving a couple of tbsp. of water in the pan.
  • Put the pasta pan back on the heat and add the kale. Place the lid on and allow the kale to wilt for 2-3 minutes, then drain.
  • Place the pappardelle and kale in four wide-rimmed bowls.
  • Add the cream to the coq au Riesling, stir and then serve with the pasta and kale. Top with the chopped parsley.

Notes

Nutritional Information is per serving, without serving suggestion of pappardelle and greens.

Nutritional Information

Calories: 706kcal | Carbohydrates: 15g | Protein: 24g | Fat: 51g | Saturated Fat: 20g | Cholesterol: 174mg | Sodium: 677mg | Potassium: 567mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 5.8mg | Calcium: 62mg | Iron: 2mg
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