Coq au Riesling is the white version of coq au vin. Where red wine is used in a coq au vin, white wine, or a riesling in this case, forms the stock base of a coq au riesling. Also, it's thickened with cream. A note about the wine: use a dry riesling, and not a sweet one; you want a savoury stew, and not dessert-like entree.
Ingredients (feeds 4-6 pax):
10 chicken thigh, bone-in
10 strips streaky bacon
2 leek, white parts only, sliced finely
250 gm mushrooms, sliced
1/2 bottle dry riesling
2 cups chicken stock
5 cloves garlic, minced
1 medium yellow onion, minced
6 sprigs fresh thyme, tied with butcher's twine
Salt to season
1) Fry bacon in butter, set aside. Brown chicken in bacon-infused fat, salting liberally and taking care not to overcrowd the pan. Set aside in soup pot.
2) Using 2 tbsp of the chicken fat, fry onions till translucent.
3) Add leeks, fry till softened.
4) Add garlic, fry till fragrant.
5) Add mushrooms, fry till water released from mushrooms have reduced by half.
6) Add wine & stock. bring to boil and simmer
6) Transfer to pot with browned chicken. Add thyme.Bring to a boil and simmer for at least 40 minutes or until fall-off-the-bone.
7) Top with fried bacon about 15 minutes before serving.
8) Add cream just before serving and swirl to mix.
9) Salt to taste, if necessary, and season with pepper.