Coq au Riesling

Name: Coq au Riesling
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 1 (4- to 5-pound), whole chicken, cut into 8 pieces (4 breast pieces, 2 drumsticks, 2 thighs), wings and back reserved; , Salt and pepper; 2 slices, bacon, chopped; 3 , shallots, chopped; 2 , carrots, peeled and chopped coarse; 2 , celery ribs, chopped coarse; 4 , garlic cloves, lightly crushed and peeled; 3 tablespoons, all-purpose flour; 2 1/2 cups, dry Riesling; 1 cup, water; 2 , bay leaves; 6 sprigs, fresh parsley, plus 2 teaspoons minced; 6 sprigs, fresh thyme; 1 pound, white mushrooms, trimmed and halved if small or quartered if large; 1/4 cup, crème fraîche

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By Andrew Janjigian

Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.

SERVES4 to 6

TIME2 hours

has video

WHY THIS RECIPE WORKS

For our take on the elegant white wine version of coq au vin, starting with a whole chicken and then breaking it down ourselves was a must, not only to obtain evenly sized parts that would cook at the same rate but also so that we could use...

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