Coq Au Riesling – Rooster in Riesling

Cut the rooster into 8 pieces (cut the wing tips into small pieces, cut out the neck as well). Cut the animal in half lengthwise, quarter it diagonally, cutting the wing with a little bit of breast from the front piece and the lower leg from the back piece – this makes 8 pieces) and brown it in a frying pan with a little bit of butter around it.

In a casserole, sauté the chopped onion in more butter.

Add the pieces of rooster and dust with the flour. Let everything get a nice color, then pour in the Riesling. Season with salt and pepper. You can add a little bit of poultry stock.

Cover the casserole and let it simmer at moderate temperature for about 40 minutes – the time depends on the age of the animal.

Clean the mushrooms, dice them and sauté them in the remaining butter until fork-tender. Pour into a sieve and catch the dripping liquid.

When the meat pieces are fork-tender, lift out all 8 pieces and keep warm. Strain the cooking stock through a fine sieve, add the crème fraîche and all the liquid obtained from steaming the mushrooms. Bring to half the volume. Add the mushrooms, season with the juice of one lemon and season to taste.

Pour the sauce over the nicely arranged pieces of the rooster. Put it on the table immediately.

Serving: Fresh spaghetti *

Tip: Use the

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