Put everything back into the pan and let it warm through. Place over a medium heat until the sauce has thickened, but don’t let it boil. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Return the strained liquid and juices to the pan and reduce a little. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm. Bring to a simmer and cook for about 20 minutes, uncovered. Season with a teaspoon of salt and plenty of black pepper.

Put all the chicken back in pan and add the wine, stock, herbs and the cooked shallots, lardons and mushrooms. Dust the chicken joints with flour and brown them in a couple of batches. Transfer everything to a bowl with a slotted spoon.Īdd the remaining oil and butter to the casserole dish. Add the mushrooms and fry for a couple more minutes. Heat half the oil and butter in a shallow flameproof casserole dish and fry the shallots, garlic and bacon lardons until the shallots have started to colour. Small handful flatleaf parsley, chopped, to garnish Coq Au Rieslingġ free-range chicken (about 1.7kg), jointed into 8 piecesĢ50g chestnut mushrooms, wiped and halved if large

Coq Au Riesling, dubbed 'Alsace's answer to coq au vin,' is the perfect prelude to his son Jack's Peanut Butter & Chocolate cheesecake. Whilst we spend time at home, he shares a delicious recipe with us. After graduating from Oxford with an English degree, he shifted focus to the hospitality industry and has since built an empire that spans the globe. Award-winning celebrity chef and restaurateur Rick Stein CBE is beloved across the UK for his affable manner and expertise in the kitchen.

Coq au riesling