Coq au Riesling

I pinned this recipe for Coq au Riesling from Simply Delicious with the specific purpose of cooking it in Colorado. I knew it would be a warm and comforting meal after a long day of skiing.  I was correct.  Too bad I wasn't correct in my cost saving measure of buying chicken leg quarters instead of thighs and legs.  Butchering a chicken is not my thing.  Breaking down the leg and thigh was accomplished reasonably, but removing the odd bony piece from each of the thighs was totally above my skill set.  Lesson learned, any money I saved was lost in random chicken bones I threw away.

Coq au Riesling

3 tablespoons butter
1 tablespoon olive oil
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
1 onion, finely chopped
½ pound baby bella mushrooms, sliced
¼ pound bacon, cut into lardons
4 garlic cloves, thinly sliced
2 cups Riesling (or dry white wine of your choice)
1 cup cream
salt & pepper to taste

Melt the butter and oil together in a large pan over medium heat. Brown the chicken pieces all over and remove from the pan. Add the onions, mushrooms and bacon and sauté until the bacon is rendered. Add the garlic and sauté for another 30 seconds. Pour in the wine and allow to come up to a boil, scraping up the browned bits from the bottom of the pan. Return the chicken to the pan. Turn down the heat to low and cover. Simmer for 20 to 25 minutes or until the chicken is cooked through. Turn up the heat to medium and add the cream, simmer for 10 minutes more.

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