Coq au Reisling (Alsatian Chicken cooked in Reisling wine)

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This is more of a continuation from my Alsatian blog yesterday. Another local speciality of Alsace, this dish is serve in many restaurants in the region and one of the local favourites too. A creamy sauce, with cute little Alsatian pasta, best eaten with a refreshing Reisling wine. Bon appétit!

KITCHEN KIT:
A pasta sauce pan and a large pan with a lid. 

Ingredients Serves 2:

 

For the chicken and reisling sauce:
1.  2 chicken legs
2.  70g. butter (40g from frying and 30g for the sauce)
3.  ½ tsp. salt
4.  ½ tsp. ground black pepper
5.  30g. shallots, finely chopped
6.  1 tbsp. of fresh thyme leaves
7.  50 ml. cognac or armagnac
8.  250 ml. Reisling (For this dish, I used Trimbach Riesling Frederic Emile, 2006 dry Reisling wine)
9.  150 g.  Paris mushroom
10.  200 ml. double cream

 
For the pasta:
11. 120g. dried corolles d’Alsace pasta (I used a pasta by Reflets de France)
12. 2 pinches of salt
13. 1 tbsp. oil
14. 1.5 litres of hot water

 

 

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For the garnish:
14. A handful of thyme leaves 

For the chicken and reisling sauce:
1. In a large sauce pan over a medium heat, melt 40g. of your butter. Add the chicken legs (cook the skin side first), fry and brown for approx. 5 minutes on each side.
2.  Once the chicken is brown and cooked, transfer into another clean pan, over medium heat. Add 30g.of butter,  ½ tsp of salt and ½ pepper, then add the shallots and cook for  2 minutes.
3. Add the cognac/armagnac and allow to simmer for 2-3 minutes.
4. Next, add the mushroom and the Reisling wine. Cover the pan with a lid and leave to simmer for 20 minutes.
5. After 20 minutes, remove chicken legs from the pan and set aside on a warm plate; turn the heat up and reduce the sauce by a third. Finally, stir in the double cream, season to taste with a couple of pinches of salt and pepper. Cook the sauce for 2 minutes before serving.

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For the pasta:
6.  Meanwhile, while your sauce simmers, prepare the pasta. Place the pasta pan over a high heat; add the hot water, salt and oil. Allow to boil then add the pasta in.
7.  Cook the pasta for 7 minutes and drain. (If you are using a different type of pasta or a different brand of pasta follow the pasta packet instructions for cooking time. as this varies.)

Plate the pasta into a plate and add the chicken and sauce. Garnish with some thyme leaves and serve immediately.

 

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