So this dish is supposed to be fancy and delicious from what I’ve heard and it was pretty decent. I didn’t have any Riesling,, however, so I substituted chardonnay and it was a little fruity. Since there is so much wine in here, I recommend using something a higher quality and super dry. My $3 Oakleaf didn’t quite make that cut. It was very wine-y still. I’ve never had Riesling, but will definitely try this recipe again with that. This is also in grams and what not so I converted it loosely and added a few things of course.
Coq au Riesling
1/2 lb, Spaghetti
1/2 lb. Bacon, diced
1 Onion, diced
2T Minced garlic
8oz Mushrooms, quartered or sliced
3 Chicken breasts, I sliced mine but you can do whole as well
1c Milk or cream
2T Dried parsley
Salt and pepper to taste
1. Bring water to boil and cook noodles according to directions. Drain
2. In massive skillet or pot, brown bacon. Add butter, garlic, onions, and mushrooms and cook until onions and mushrooms soften.
3. Add chicken breasts, Riesling, milk, and parsley. Bring to boil and then turn down heat. Let simmer until chicken is mostly cooked. 7 or 8 minutes. Taste sauce and add salt and pepper if needed.
4. Start to sprinkle in flour a little at a time, whisking so that it doesn’t clump. Continue to add flour until sauce is as thick as you desire.
5. Serve chicken with sauce over noodles