Coq Au Gewurztraminer

Name: Coq Au Gewurztraminer
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 50 g butter; 100 g pancetta, diced; 2 cloves garlic, chopped; 2 medium onions, chopped; 200 g button mushrooms, quartered; 2 carrots, diced; 3 tablespoons parsley, chopped; 4 chicken thighs; 300 ml double cream or 300 ml thickened cream; 500 ml Gewurztraminer wine or 500 ml riesling wine; salt and pepper, to taste

Submitted by WaterMelon

"i found this recipe in a local singapore magazine. Instead of using red wine like the traditional Coq Au Vin, this one uses a slightly sweet German white wine. It's comfort food at its best - tender, juicy chicken braised in sweet creamy sauce. It's as aromatic as it is delicious. The pancetta gives the dish a slightly smoky taste. Impressive and easy too!"

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Ready In:: 45mins
Ingredients:: 12
Serves:: 4

ingredients

1 tablespoon olive oil
50 g butter
100 g pancetta, diced
2 cloves garlic, chopped
2 medium onions, chopped
200 g button mushrooms, quartered
2 carrots, diced
3 tablespoons parsley, chopped
4 chicken thighs
300 ml double cream or 300 ml thickened cream
500 ml Gewurztraminer wine or 500 ml riesling wine
salt and pepper, to taste

directions

Melt butter and oil together in a heavy saucepan or pot.
Brown the pancetta a little, then add carrots, onions and garlic.
Leave to cook over moderate heat until onions have softened but not colored.
Scoop out onions, pancetta and carrots with slotted spoon, set aside.
Brown thighs in the pan.
Put the onions, pancetta and carrots back into pan.
Turn up the heat and pour in the wine.
Quickly bring the mixture to boil, then turn down heat to a simmer.
Let everything cook at a gentle simmer for 25mins, turning chicken from time to time.
Lift chicken out of the pan, and place into a bowl/plate.
Cover to keep warm.
Pour the cream into pan.
Season with salt and pepper.
Stir in the fresh parsley.
Add the mushrooms.
Let sauce thicken while the mushrooms cook.
(You want the sauce to reduce substantially so that the liquid is a nice, thick, delicious gravy.) When ready, put the chicken back into the pan and heat through again before serving.

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RECIPE SUBMITTED BY

WaterMelon

Singapore

Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">

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