Nigella Coq Au Riesling

Nigella Coq Au Riesling

Nigella Lawson’s Coq Au Riesling is made with chicken thighs, bacon lardons, leek, oyster mushrooms, Riesling wine, bay leaves, and a splash of double cream. This hearty Coq Au Riesling recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.

Ingredients Needed:

  • 2 tablespoons garlic-infused olive oil
  • 150g/5oz bacon lardons
  • 1 leek, finely sliced
  • 12 boneless, skinless chicken thighs
  • 3 bay leaves
  • 300g/10oz oyster mushrooms, torn into strips
  • 1 x 750ml bottle Riesling wine
  • A splash of double cream (optional)
  • Maldon sea salt flakes (to taste)
  • Pepper (to taste)
  • 1 tablespoon chopped fresh dill (to serve)

How To Make Coq Au Riesling:

  1. Heat the oil and fry the bacon: In a large casserole or wide pan, heat the garlic-infused olive oil and fry the bacon lardons until crisp.
  2. Add the leek: Add the finely sliced leek to the pan and soften it for about a minute alongside the lardons.
  3. Prepare and add the chicken: Cut the chicken thighs into 2-3 pieces each, then tip them into the pan along with the bay leaves, torn mushrooms, and Riesling wine.
  4. Season and simmer: Season with Maldon sea salt and pepper to taste. Bring everything to the boil, then cover the pan and simmer gently for 30-40 minutes.
  5. Add the cream (optional): Stir in a splash of double cream during the last couple of minutes if you like.
  6. Serve with dill: Once ready, serve sprinkled with fresh dill and pair with buttered noodles. For even better flavour, let the dish cool and reheat the next day.
Nigella Coq Au Riesling
Nigella Coq Au Riesling

Recipe Tips

  • Use good-quality Riesling wine: The wine is the main flavour in this dish, so pick a dry or semi-dry Riesling for the best taste.
  • Cut chicken thighs evenly: Make sure to cut the chicken into similar-sized pieces to ensure even cooking.
  • Crisp the bacon fully: Fry the bacon lardons until they are fully crisp before adding the leek. This adds a nice texture and flavour.
  • Simmer gently for tender chicken: Keep the heat low while simmering to prevent the chicken from becoming tough.
  • Let it rest overnight for better flavour: If you have time, allow the dish to cool and reheat the next day. It tastes even better when the flavours have had time to develop.

How To Store & Reheat Leftovers

  • Refrigerate: Let the leftover coq au riesling cool down to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
  • Freeze: After cooling, transfer leftover coq au riesling into a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
  • Reheating: Reheat leftover coq au riesling in a saucepan over low heat, stirring occasionally, or microwave covered on medium power for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 serving (out of 6 servings)

  • Calories: 487
  • Total Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 150mg
  • Sodium: 890mg
  • Potassium: 630mg
  • Total Carbohydrate: 8g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 45g

More Nigella Lawson Recipes:

Nigella Coq Au Riesling

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour Servings:6 servingsCalories:487 kcal Best Season:Suitable throughout the year

Description

Nigella Lawson’s Coq Au Riesling is made with chicken thighs, bacon lardons, leek, oyster mushrooms, Riesling wine, bay leaves, and a splash of double cream. This hearty Coq Au Riesling recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.

Ingredients

Instructions

  1. Heat the oil and fry the bacon: In a large casserole or wide pan, heat the garlic-infused olive oil and fry the bacon lardons until crisp.
  2. Add the leek: Add the finely sliced leek to the pan and soften it for about a minute alongside the lardons.
  3. Prepare and add the chicken: Cut the chicken thighs into 2-3 pieces each, then tip them into the pan along with the bay leaves, torn mushrooms, and Riesling wine.
  4. Season and simmer: Season with Maldon sea salt and pepper to taste. Bring everything to the boil, then cover the pan and simmer gently for 30-40 minutes.
  5. Add the cream (optional): Stir in a splash of double cream during the last couple of minutes if you like.
  6. Serve with dill: Once ready, serve sprinkled with fresh dill and pair with buttered noodles. For even better flavour, let the dish cool and reheat the next day.

Notes

  • Use good-quality Riesling wine: The wine is the main flavour in this dish, so pick a dry or semi-dry Riesling for the best taste.
  • Cut chicken thighs evenly: Make sure to cut the chicken into similar-sized pieces to ensure even cooking.
  • Crisp the bacon fully: Fry the bacon lardons until they are fully crisp before adding the leek. This adds a nice texture and flavour.
  • Simmer gently for tender chicken: Keep the heat low while simmering to prevent the chicken from becoming tough.
  • Let it rest overnight for better flavour: If you have time, allow the dish to cool and reheat the next day. It tastes even better when the flavours have had time to develop.
Keywords:Nigella Coq Au Riesling

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