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Coq Au Riesling


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This is traditionally our first dinner afloat.  Toni (SWMBO) calls it her boat dinner :)

Coq au Riesling

1 garlic clove chopped

3 rashers of smoked bacon cut into small squares (unsmoked works too)

1 onion chopped

6 skinless, boneless chicken thighs diced

8 – 10 Chestnut/baby Portobello mushrooms, sliced (white mushrooms work too)

½ a bottle of Riesling

Around 6 ‘nests’ of tagliatelle

Salt and pepper to taste

1 Tbsp Olive oil

1 – 2 dessertspoons double cream


Place the olive oil, garlic and bacon in a cold pan and heat gently.  Cook for a few minutes until the bacon starts to sizzle and the fat starts to render out then add the onion.

Soften the onion for 2 – 3 minutes on medium heat then add the chicken to brown gently.

After another 3 – 4 minutes, add mushrooms and wine.  Bring to a gentle boil, cover and simmer for 30 – 40 minutes, taste and adjust seasoning.

While the chicken mixture is cooking, boil water for pasta and cook until slightly firmer than you would normally have it.

Drain the pasta and add to the chicken mix to finish cooking.

Stir in cream if desired at the end.


Serve with the rest of the wine chilled and in glasses! (The wine, that is. My favourite bit)

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