Thursday, July 31, 2008

Coq au Riesling

Coq au RieslingCoq au Riesling, originally uploaded by beFOODled.

This is recipe # 68 in the little green notebook where I scribble recipes while watching Food Network Canada. It's Laura Calder's take on the French classic coq au vin, except that she uses white wine instead of red. I made this on Monday night for some friends and we ate it with roasted multi-coloured carrots from the market, and multi-coloured baby potatoes from SuperStore.

Coq au Riesling
adapted from Laura Calder's French Food at Home

I varied her recipe in the following ways: I used 10 pieces of drumsticks and thighs instead of 12, two cloves of garlic instead of one, ¾ cup of chicken stock instead of 1/2, two tablespoons of brandy instead of cognac. I used sour cream because I can never find crème fraîche and I added 1 tsp of dried thyme.

2 comments:

Birder said...

How many button mushrooms?
Thanks!

asha said...

Hi Birder, I used a whole 8-oz package (225 grams), but the amount doesn't matter that much - you can add however many you want or happen to have kicking around in your fridge.

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