Coq Au Riesling with Ribbon Noodles and Vanilla Carrots

Coq au Riesling:

1. Clean the chicken, season with salt and pepper. Fry golden yellow in part of the butter. Take out of the pan and keep warm.
2. Steam the chopped shallots and quartered mushrooms in the pan. Add the chicken pieces again and deglaze with the Riesling, gradually fill up with the poultry stock, add the bouquets garnis. Lard onions with bay leaf and cloves, add and let everything cook gently for 30-40 minutes.
3. Remove the pieces of meat and onions, reduce the sauce considerably, thicken with the remaining butter and flour. Season to taste with cream, lemon juice, salt and pepper.
4. Pour the sauce over the meat, serve hot.
5. Briefly blanch the finger carrots. Turn in clarified butter in a pan, add the vanilla pulp. Just before serving, make it “shiny” with a strong dash of mineral water (with carbonic acid).

Ribbon noodles:

1. Mix all ingredients well and knead for at least 10 minutes. Place in cling film in the cooling duct to rest for approx. 1 hour.
2. Roll and cut with the pasta machine.

Chicken stock:

1. Wash the chickens, remove the remaining quills, cut into pieces. Roughly dice the vegetables.
2. Put everything together in a saucepan and fill up with cold water until everything is covered. Reduce to about ¼ over medium heat, stirring occasionally.
3. Drain through a hair sieve. Reduce the remaining stock until about a Rest liter remaining amount is reached.