by tasty traveler
5. May 2010 00:18
This is the ultimate meal for entertaining friends and family. It makes a beautiful presentation, is full of great flavor that will please the whole crowd, and yet is super easy to make – and healthy too. Inspired by Nigella Lawson, this recipe comes from the kitchen of a very dear Vine & Table friend, Tom K. who can whip this up at the drop of a hat. Serves 6, with leftovers.
Tip: Wine Pairing: Pair with Charles Smith Kung Fu Girl Riesling- Harvested from a single rocky vineyard, resulting in a wine with lush aromatics, Kung Fu Girl is bursting with Asian pear, white peach and spring flowers and a very pleasant minerality that keeps this off-dry wine at the perfect level of subtle sweetness.
Ingredients:
2 tablespoons olive oil
3 cloves garlic
½ pound bacon, chopped
2 leeks, finely sliced
2 to 3 carrots, sliced into ½ inch rounds
2 ½ to 3 pounds boneless, skinless chicken thighs
1 to 1 ½ pounds of mushrooms (preferably a blend of Portobello, oyster, shitake)
1 750ml bottle Riesling wine (Charles Smith Kung Fu Girl is a great choice)
salt and pepper to taste
1-2 tablespoons chopped fresh or dry dill, to serve
1 pound buttered Amish-style wide egg noodles, to serve
Directions:
1. Heat the oil in a large Dutch oven and add whole garlic cloves and chopped bacon. Fry until bacon is
crisp, remove garlic cloves and discard or save for other use.
2. Add to the bacon the sliced leeks and carrots and sauté for 1-2 minutes, until softened.
3. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper
and bring to a boil, then reduce the heat, cover the pan and simmer gently for 40-60 minutes*.
4. Prepare noodles according to package instructions. Toss with butter and the dill.
5. To serve, ladle contents over buttered noodles and serve with crusty bread and a simple side salad.
*If time allows recipe can be made a day in advance; the flavors combine overnight and make an
even richer dish the second day.
Coq au Kung Fu Riesling.pdf (128.35 kb)
