Coq au Riesling

Serving Size  : 4    

  4   large  chicken breast
        salt and pepper
  2   slices  bacon — chopped
  3   whole  shallot
  2   large  carrot
  2   whole  celery rib
  4   whole  garlic clove
  3   Tablespoons  sweet rice flour
  2 1/2 cups  Riesling wine
  1    cup  water
  2    whole  bay leaf
  6   sprigs  parsley
  1    pound  mushroom

1)  Remove skin from chicken breast pieces, drumsticks, and set aside. Sprinkle both sides of chicken pieces with 1 1/4 teaspoons salt and 1/2 teaspoon pepper; set aside. Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until beginning to render, 2 to 4 minutes. Add chicken skin, increase heat to medium; and cook, stirring frequently, until bacon is browned, skin is rendered, and chicken back and wings are browned on all sides, 10 to 12 minutes. Remove pot from heat and carefully transfer 2 tablespoons fat to small bowl and set aside.

2)  Return pot to medium heat. Add shallots, carrots, celery, and garlic and cook, stirring occasionally, until vegetables are softened, 4 to 6 minutes. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Slowly add wine, scraping up any browned bits. Increase heat to high and simmer until mixture is slightly thickened, about 2 minutes. Stir in water, bay leaves, parsley sprigs, and thyme and bring to simmer. Place chicken pieces in even layer in pot, reduce heat to low, cover, and cook until breasts register 160 degrees  and legs register 175 degrees, 25 to 30 minutes, stirring halfway through cooking. Transfer chicken pieces to plate as they come up to temperature.

3)  Strain cooking liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide shallow spoon, skim fat from surface and discard.

4)  While liquid settles, return pot to medium heat and add reserved fat, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.

5)  Return liquid to pot and bring to boil. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 4 to 6 minutes.  Return chicken to pot along with any accumulated juices, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste, and serve.