Award-winning celebrity chef and restaurateur Rick Stein CBE is beloved across the UK for his affable manner and expertise in the kitchen. After graduating from Oxford with an English degree, he shifted focus to the hospitality industry and has since built an empire that spans the globe.
Whilst we spend time at home, he shares a delicious recipe with us. Coq Au Riesling, dubbed 'Alsace's answer to coq au vin,' is the perfect prelude to his son Jack's Peanut Butter & Chocolate cheesecake.
Coq Au Riesling
1 free-range chicken (about 1.7kg), jointed into 8 pieces
160g smoked bacon lardons
250g chestnut mushrooms, wiped and halved if large
12 shallots, peeled but left whole
2 tbsp vegetable oil
70g unsalted butter
3 cloves garlic, finely chopped
1 tbsp plain flour
500ml medium-dry Riesling
350ml chicken stock
100ml single cream
1 egg yolk
1 bay leaf
2 thyme sprigs
Small handful flatleaf parsley, chopped, to garnish
Salt and black pepper
Heat half the oil and butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Add the mushrooms and fry for a couple more minutes. Transfer everything to a bowl with a slotted spoon.
Add the remaining oil and butter to the casserole dish. Dust the chicken joints with flour and brown them in a couple of batches. Put all the chicken back in pan and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Season with a teaspoon of salt and plenty of black pepper. Bring to a simmer and cook for about 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm.
Return the strained liquid and juices to the pan and reduce a little. Take the pan off the heat. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Place over a medium heat until the sauce has thickened, but don’t let it boil.
Put everything back into the pan and let it warm through. Check the seasoning and garnish with chopped parsley.