riesling is the best known german wine so when i saw the latest felicity cloake “how to cook the perfect…” column was coq au riesling i decided it was something i should try. the result was very, very delicious. rich but delicious.
i took a simplified approach, using a couple of chicken/thigh pieces and mushroom stock rather than a whole bird and homemade chicken stock. i also took the meat off the bone before adding it back to the sauce at the end of the recipe – this was just to make it easier to eat. finally, i added some cooked potato gnocchi as my plan to serve this with crusty bread was let down by closed shops (aka poor planning). leftovers reheated well.