Coq au Riesling
Chicken thighs braised slowly in a whole bottle of Riesling, with bacon and mushrooms.
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Original recipe: 6 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Some source measures are kept because a reliable weight equivalent is unavailable.
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Method
Notes
- Nigella Lawson uses thighs rather than a whole bird on purpose: breast meat goes stringy over a long braise, and there is no carcass to break down.
- Making it a day ahead is not just convenient — chilling is how you get the fat off cleanly, and the flavour is better for the rest.
Adapted from NYT Cooking — Nigella Lawson.
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