Coq au Riesling

Ingredients for 4 servings:

• 1 chicken
• 100 g smoked bacon, streaky
• 3 apples
• 3 tbsp oil
• 100 g flour
• 12 shallots
• 200 ml cider
• 400 ml white wine (Riesling)
• 75 g crème fraîche
• 10 thyme sprigs
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with a sophisticated mix of bacon and apple

Wash the chicken, pat dry, and cut into thighs, drumsticks, wings, 4 breast pieces, and 2 back pieces. Dice the bacon and slice the apples. Fry the bacon in a hot roasting pan until crispy, then remove. Pour oil into the roasting pan, brown the apples, and remove. Mix all but 1 tablespoon of flour, salt, and pepper, and toss the meat in it. Lightly shake off the flour and brown the meat in the hot oil. Peel and quarter the shallots. Remove the meat, fry the shallots in the cooking fat, dust with 1 tablespoon of flour, and sauté. Deglaze with cider and wine and bring to a boil. Stir in the bacon and crème fraîche. Add the thyme and place the meat on top. Cover and braise for 25-30 minutes. Add the apples and heat briefly. Season to taste with salt, pepper, and sugar.