Coq au riesling

4 servings

Ingredients

Quantity Ingredient
4 Poussins (baby chickens),
About 1 1/4 pounds each
Salt and freshly ground
Pepper
⅓ cup Minced shallots
4 Sprigs fresh thyme, or 2
teaspoon Dried thyme leaves
1¼ cup Dry Riesling wine
2 tablespoons Olive oil
1¼ cup Fresh chicken stock or
Canned chicken broth
24 Pearl onions, peeled and
Boiled for 10 minutes
12 larges Wild mushrooms, stemmed and
Cut into 1/2-inch pieces
4 smalls Or baby turnips, trimmed and
Cut into 1/2-inch pieces and
Blanched
For 2-3 minutes
4 Carrots, peeled and cut into inch pieces and blanched
For 2-3 minutes
2 tablespoons Chopped fresh tarragon or 2
L/2 teaspoons dried
6 Thick slices bacon, diced
And sauteed

Directions

Cut each poussin into 6 serving pieces, and season with salt and pepper. Place in a bowl, add shallots and thyme, and mix well. Add wine, cover, and marinate in refrigerator for 12 hours.

Preheat oven to 350 degrees. Remove pieces of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat olive oil over medium-high heat.

Add as many poussin pieces as will fit without crowding in one layer, skin side down, and sear until golden brown; remove from pan. Repeat with remaining poussin pieces.

Divide poussin pieces among 6 3-cup oven proof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 minutes.

Yield: 6 servings

Recommended Wine: 1992 Trimbach Riesling TASTE SHOW #TS4852

Adapted from a recipe by Deborah Ponzek

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