Chicken Casserole Coq au Riesling or Coq au Vin is your choice - Quick Easy! Soo delish! Adore this dish!
Delicious Chicken dish served over mash, pasta or rice with a side of veggies or a salad but even better in a bowl with just a plain simple crusty loaf of French bread.
Total Recipe Weight: 2976 g Calories: 5, 331
Calories per 500 g serving: 896
I pre-grilled my chicken pieces and added them last. I used up my chicken fat to replace the butter and oil. Any leftover chicken stock, fat and juices may be used up to make bangers and mash which makes a lovely gravy. Never throw this out! Catch it all in a pan below rack to save it for other meals. Store in sealed container refrigerated.
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Leeks may be replaced with 2 large onions.
You may replace chicken fat with half oil to butter
You may add a little water / whey / milk / or extra cream if you wish.
If you like a stronger garlic flavour you may add your crushed garlic 5 minutes before switching off the heat.
Chicken keeps it form and shape better if grilled rather than pan fried which tends to cause it to fall apart.
My total weight of 8 chicken thighs was 1.666 kg
I used streaky bacon bits. Streaky bacon dices better from frozen.
Parsley may be replaced or combined with finely chopped green onions.
8 chicken thighs (with skin and bone)
4 garlic cloves, crushed or to taste
60 g Chicken fat
125 g bacon
3 leeks, finely chopped
250 g mushrooms, whole or sliced
500 ml wine, dry white (Riesling) of your choice
50 g (25 ml) Cake flour or All purpose
250 ml cream or to taste
salt to taste
5 ml black pepper, freshly ground to taste
6 sprigs parsley
Sprinkle chicken lightly with salt and cayenne pepper.
Grill chicken with skin side facing down on rack with pan placed beneath to catch fat. Turn over when done and grill skin side up till done.
Bash garlic with some salt to a paste and set aside.
Add reserved chicken fat to wok or large saute pan followed by chopped leeks and bacon – Saute until tender or till bacon has rendered its fat.
Add garlic and mushrooms. Saute 5 minutes.
In a small teacup placed on scale weigh in flour. Gradually add 30 ml wine and stir to a smooth paste gradually adding more wine to create a smooth batter until teacup is full. Add teacup contents to the rest of ingredients in pan all whilst stirring briskly, gradually add the balance together with the cream until sauce is cooked and thickened.
Add your grilled chicken and bring to boil. Lower heat and cover. Allow to simmer 25-35 minutes or until wine is cooked through and has lost its strength.
Add the chopped parsley or green onions and season to taste.