Coq au Riesling
Why This Recipe Works
For our take on the elegant white wine version of coq au vin, starting with a whole chicken and then breaking it down ourselves was a must, not only to obtain evenly sized parts that would cook at the same rate but also so that we could use the back and wings to enrich the sauce. The fond created from browning the chicken skin was also essential for flavor but required browning the chicken parts in batches. Plus, the skin turned flabby during braising. The solution? Removing the skin from the meat, browning it in one batch, and then discarding it before serving. Adding about three-quarters of a bottle of dry Riesling along with a cup of water produced a sauce that was nuanced and balanced. Finally, we finished the sauce with crème fraîche for just the right silkiness and body.