Coq au Riesling

Ingredients for 4 servings:

• 1 chicken, approx. 1.8 kg
• Salt
• pepper
• 2 tbsp butter
• 2 tbsp olive oil
• 8 shallots
• 2 garlic cloves
• 50 g smoked bacon
• 3 sprigs of thyme
• 1 bay leaf
• 100 ml cognac
• 500 ml wine, Riesling
• 200 ml whipped cream
• Flour
• 250 g mushrooms, small

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and roughly dice the shallots. Peel and crush the garlic. Finely dice the bacon. Wash the thyme and pat dry. Cut the chicken into 4 pieces, remove the skin and fat, and season with salt and pepper. Heat butter and olive oil in a pan and fry the chicken pieces on all sides until golden brown, then remove. Add the bacon cubes to the pan and cook for a while, then add the garlic and shallots and fry. Pour in the cognac and light it. Once the heat is extinguished, sprinkle 2 tablespoons of flour over them and let them brown. Add the browned chicken pieces, bay leaf, and thyme to the pan. Pour in the Riesling, bring to a boil once, cover the pan, and simmer for about 40 minutes. Meanwhile, trim and halve the mushrooms. Remove the chicken pieces and keep warm. Add the mushrooms to the pan and simmer for 2 minutes. Finally, stir the cream into the sauce and season with salt and pepper. Add the chicken pieces to the sauce and simmer for about 5 minutes, until the sauce thickens slightly. Add side dishes as desired.