Coq au Riesling (Cooking Class Piquant)

Coq au Riesling - Piquant

Ingredients

• 1 whole chicken, cut into eight pieces or 2 pounds chicken legs
• kosher salt
• freshly ground pepper
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 1/2 cups dry Riesling
• 1 1/2 cups chicken stock
• 4 thyme sprigs
• 2 tablespoons clarified butter or 2 tablespoons extra-virgin olive oil

Instructions

1. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the butter or olive oil. Add pieces of chicken making sure they cover the bottom of the pan in a single layer and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Alternatively, sear in two batches.
2. Add the onion and garlic to the pan and cook over moderate heat, stirring, until the onions are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
3. Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.
4. Transfer the chicken to a plate. Top with sauce (strained or not strained from onions/garlic). Optional: Garnish with tarragon and serve.