COQ AU RIESLING WITH PAPPARDELLE AND GREEN

COQ AU RIESLING WITH PAPPARDELLE AND GREEN

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp butter

  • ½

    tbsp olive oil

  • 4

    chicken legs (thighs and drumsticks attached - or you could do separate thighs and drumsticks and reduce the cooking time by 10 minutes)

  • 2

    tbsp plain flour

  • Pinch of salt and pepper

  • 170

    g/6oz bacon/pancetta, sliced into thin strips

  • 1

    onion, peeled and finely chopped

  • 1

    leek, chopped

  • 6

    medium brown mushrooms, sliced

  • 2

    garlic cloves, peeled and minced

  • 500

    ml/2 cups Riesling wine

  • 240

    ml/1 cup chicken stock

  • Pinch of dried thyme

  • 120

    ml/0.5 cups double/heavy cream

  • handful chopped parsley

Directions

Melt the butter and oil together in a large frying pan/skillet. Coat the chicken in 1 tbsp. flour mixed with a pinch of salt and pepper. Add the chicken to the pan and brown all over (about 4-5 minutes per side), remove from the pan. Add the pancetta to the pan and cook for a few minutes until the pancetta just starts to look golden at the edges. Add the onions and cook for a further 2-3 minutes. Add the leeks and mushrooms and cook for 2-3 minutes, then add in the garlic. Sprinkle on the remaining 1 tbsp. of flour and stir through. Add the wine, stock and thyme, stir, then add the browned chicken. Bring to a boil, then then turn down the heat, cover and simmer gently, 35-45 minutes. Check the chicken is cooked by inserting a skewer into the thickest part of the chicken right to the bone. If the juices run clear, it's cooked. If not, put the lid back on a cook for a little longer. Whilst the coq au Reisling is bubbling (about 15 minutes before it's done), cook your pappardelle in boiling water for 8-10 minutes (or according to pack instructions). Drain the pasta in a colander, leaving a couple of tbsp. of water in the pan. Put the pasta pan back on the heat and add the kale. Place the lid on and allow the kale to wilt for 2-3 minutes, then drain. Place the pappardelle and kale in four wide-rimmed bowls. Add the cream to the coq au Riesling, stir and then serve with the pasta and kale. Top with the chopped parsley.


Nutrition

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