Having been Easter this past week, we had some leftover wine to pass. We also stocked up on some chicken thighs and I had to pass them. I opted to make a french classic of coq au vin but rather than making it with red wine I made it with Riesling. It's a wine that is sweeter and less dry than white wine. We had a wine from the Alsace region which was low in alcohol but high in flavor. We used the wine below which is a J.Baumer, although I'm sure any Riesling would work.
Ingredients which are needed:
10 boneless skinless chicken thighs
227g of white mushrooms
1 leek cut into slices
2 French shallots cut into quarters
6 cloves of garlic
125g of Panchetta
2 cups of Riesling
1/3 cup of heavy cream (35% whipping cream)
1tbs of butter
1tbs of olive oil
3 bay leaves
1/3 of fresh thyme bunch (10 branches)
Cut the chicken thighs into half and heat up the olive oil and butter to brown them over medium high heat. Cook them until they are just done.
Next step you add the panchetta and you cook it until its browned.
Once the panchetta is browned you add the leek and french shallots.
You add the garlic until its translucent.
Then you add the mushrooms just until they change color.
Then you pour the wine reduce the temperature.
Cover and let it simmer for 40 minutes then you add the cream and let it simmer for another 5 minutes until it thickens up.
To serve, you can have pasta, egg noddles or rice.