Rooster in riesling sauce
========================= 2024-08-20


Comment: Coq au vin in Burgundy, but coq au riesling in Alsace. This is a fricassee, which means that the pieces are portion-sized, and the meat is not seared, but just stiffened (it is not colored). Fricassee contains cream, which results in a white sauce.
Preferably, cut the chicken a day before and make a chicken stock with the carcass and some aromatic herbs and vegetables.
Stiffen the chicken means to place it in a medium hot pan, for 3 to 4 mn, without cololoring.

Inspired by: Cooking coq au riesling

Ingredients:
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1 poultry of 1.5 kg (chicken, rooster, pullet, guinea fowl, etc.)
50 g butter
200 g smoked bacon cut into large lardons
3 shallots
bouquet garni: bay leaf (2), sage (3 or 4), thyme (1 or 2)
5 cl cognac or armagnac
4 dl chicken stock
5 dl riesling
200 g mushrooms
20 cl crème fraîche
400 g fingerling potatoes
Salt and pepper
parsley to serve

Preparation:
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If possible a day in advance, cut up the poultry, and make a chicken stock with the carcass.
Each thigh makes 2 pieces, the wings, the breasts make 2 each for a total of 10 pieces.

In a saucepan large enough to hold the chicken and its garnish, brown the bacon, then set aside on a paper towel.
Deglaze with the cognac, set aside.

Flour the chicken pieces.
Chop the shallots.

In the same saucepan, melt 50 g of butter over medium heat.
Stiffen the chicken pieces without coloring. When turning them over, add the shallot.

Moisten with 1/2 of the chicken stock.

Add the mushrooms, herbs, lardons, cognac and wine. If necessary, cover with the rest of the chicken stock.

Adjust the seasoning, bring to the boil, then reduce and simmer for 40 minutes over low heat, half-covered. Add the potatoes 30 minutes before the end.

Using a spider, carefully remove all the solids from the pot and place them on a warm serving dish. Discard the herbs.

Reduce the liquid a little and add 2 dl of cream. Bring to a boil, lower the heat and reduce a little more to a suitable consistency.

Pour the sauce over the meat. Serve sprinkled with chopped parsley.