COQ AU REISLING
| Plain flour | 1 cup chicken stock |
| Salt & freshly ground pepper | 1 clove garlic, crushed |
| 8 to 10 chicken thighs | 1 teaspoon dried herbs |
| 90g butter | 1 tablespoon chopped mixed fresh herbs |
| 240g pancetta | 1 bay leaf |
| 12 eschalots or small onions, peeled | 250g button mushrooms |
| ˝ bottle of riesling or champagne | Butter |
| ˝ cup cognac | Chopped parsley |
Dust the chicken thighs in the flour, which has been mixed with the salt & pepper. Melt the butter in a large heavy pan and brown the pancetta and the onions, then remove and set aside. Brown the chicken to a deep golden colour and remove from pan.
Drain the fat from the pan and deglaze with a little wine, scraping the base well with a wooden spoon. Return bacon, onions and chicken to the pan and pour over the cognac. Flame the pan and when the flames subside, pour in remaining wine and the chicken stock with an additional cup of water. Stir until liquid is simmering then add the garlic, herbs and bay leaf.
Cover and cook at a low simmer for 45 minutes or until the chicken is cooked
Sauté the mushrooms in a little butter, season with salt & pepper and add to the chicken. Continue to cook for another 10 to 15 minutes, then sprinkle with parsley and serve with boiled baby potatoes.
Serves 4 to 6