Coq au Riesling

Name: Coq au Riesling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.5 kg); 100 g streaky smoked bacon; 3 Apples (about 200 g each); 3 TABLESPOONS Oil; 100 g + 1 tablespoon of flour; 1 1/2 TSP. Salt; 1 TEASPOON Pepper; 12 Shallots; 10 Stem(s) Thyme; 200 ml Cider; 400 ml White wine (Riesling); 75 g Fresh cream; 1 pinch Sugar; 7-10 Tbsp Thyme

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.5 kg)
100 g streaky smoked bacon
3 Apples (about 200 g each)
3 TABLESPOONS Oil
100 g + 1 tablespoon of flour
1 1/2 TSP. Salt
1 TEASPOON Pepper
12 Shallots
10 Stem(s) Thyme
200 ml Cider
400 ml White wine (Riesling)
75 g Fresh cream
1 pinch Sugar
7-10 Tbsp Thyme

Directions

1
Wash the chicken thoroughly, dab dry with kitchen paper inside and out. Cut the chicken into pieces. (upper and lower legs, wings, 4 breast pieces and 2 back pieces).
2
Cut the bacon into fine cubes. Wash apples, quarter them, cut out the core. Cut apple quarters into slices. Leave the bacon in a hot roasting pan while turning it until crispy, take it out. Pour oil into the roasting pan, fry the apple slices briefly while turning, remove.
3
Mix 100 g flour, salt and pepper. Turn the chicken parts in it, lightly beat the flour. Fry the meat in hot oil all around.
4
In the meantime peel the shallots, halve or quarter them depending on size. Wash the thyme and shake dry. Take chicken pieces out of the roaster and put them aside. Sauté shallots in the frying fat, dust with 1 tbsp. flour, sauté briefly, deglaze with cider and wine, bring to the boil.
5
Mix in the bacon cubes and crème fraîche, add thyme and place chicken pieces on top. Cover and stew for 25-30 minutes.
6
Add apples, heat briefly. Season to taste with salt, pepper and sugar. Arrange in small bowls, garnished with thyme as desired. Delicious with baguette.