Coq au Riesling with Squash and Mushrooms
Goes well with roast potatoes, gnocchi, Spätzle, Schupfnudeln or baguette.
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Servings:
5
Ingredients
6
1.2
cloves
garlic
250
50.0
g
shallots
400
80.0
g
squash
200
40.0
g
dried plums
300
60.0
g
mushrooms
300
60.0
g
grapes
1
0.2
kg
chicken breast
500
100.0
ml
Riesling
200
40.0
ml
chicken stock
1
0.2
tbsp
tomato paste
4
0.8
sprigs
thyme
3
0.6
sprigs
rosemary
2
0.4
bay
leaves
50
10.0
g
butter
200
40.0
g
chestnuts
None
salt
None
pepper
None
oil
None
parsley
Mise en place
6
1.2
cloves garlic
Cut
into
thin
slices.
250
50.0
g shallots
Peel
and
quarter.
400
80.0
g squash
Wash,
deseed
and
cut
into
cubes.
200
40.0
g dried plums
Quarter.
300
60.0
g mushrooms
Clean
and
halve
if
large.
300
60.0
g grapes
Halve.
Preparation
1
0.2
kg chicken breast
None
salt
None
pepper
Cut
into
large
pieces,
season
with
salt
and
pepper.
500
100.0
ml Riesling
200
40.0
ml chicken stock
1
0.2
tbsp tomato paste
4
0.8
sprigs thyme
3
0.6
sprigs rosemary
2
0.4
bay leaves
None
oil
chicken
shallots
garlic
Preheat
the
oven
to
200°C.
Heat
oil
in
a
casserole
and
brown
the
chicken
with
the
shallots,
herbs
and
bay
leaves
on
all
sides.
Stir
in
the
tomato
paste,
pour
in
the
wine
and
stock
and
add
the
garlic.
Place
in
the
oven
uncovered
and
braise
for
about
10
minutes.
squash
Add
the
squash
and
cook
for
a
further
30
minutes.
plums
Add
the
plums
and
braise
for
a
further
5
minutes.
50
10.0
g butter
mushrooms
Melt
the
butter
in
a
pan
and
fry
the
mushrooms
until
golden
brown.
200
40.0
g chestnuts
None
parsley
fried mushrooms
grapes
Add
the
mushrooms,
chestnuts,
grapes
and
parsley
to
the
casserole,
stir
to
combine
and
season
to
taste.