Coq au Riesling

Ingredients for 4 servings:

• 1 m.-large roast chicken
• 2 tbsp oil
• 30 g butter
• 250 g onion(s), chopped
• 250 g smoked bacon (breast bacon)
• 1 jar of cognac
• 1 tbsp flour
• 1 bottle of white wine (Riesling)
• some sauce (veal roast sauce or stock)
• 1 bunch of mixed herbs, parsley, rosemary and bay leaf
• 2 sugar cubes
• 250 g mushrooms or porcini mushrooms
• n. B. White bread in cubes, toasted
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Chicken in Riesling

Divide the chicken into four pieces and season with salt and pepper. Sauté the chopped onions in 1 tablespoon of oil and 20g of butter until light and translucent. Add the finely diced bacon, brown, and drain the fat using a sieve. Keep the bacon and diced onions warm. Brown the chicken pieces on all sides in the frying fat. Pour the warmed cognac over the pieces and flambé. Lightly dust with flour and pour over the Riesling. Add some of the cooking juices, the herb bouquet, and the sugar cubes, and season with a little salt and pepper. Bring to a boil once, cover, and simmer for about 25-30 minutes over low heat. Sauté the cleaned mushrooms in the remaining butter and 1 tablespoon of oil until softened and add a little salt. Arrange the chicken pieces on a platter. Finish with the bacon cubes, onions, and mushrooms. Strain the sauce, pour it over the chicken pieces, and return everything to the oven for a few minutes (at medium heat). Sprinkle with some toasted white bread cubes (or croutons) and serve.