Put in the chicken parts, skin-side down. Melt the butter over medium-high heat in a saute pan and add the pancetta, cooking until it renders some of its fat and starts to turn crisp brown. Clean the mushrooms and cut them into thick slices. Sweet onion, enough to make 1/2 cup (120g) choppedДЎ. It uses chicken parts - ideally chicken thighs, whose robust dark meat comes a little closer to the style of the original than bland white meat - for a quick rendition that can be brought to the table in an hour. This variation that I whipped up on a whim the other day is perhaps not truly authentic, but it's certainly inspired by the Alsatian dish. Like coq au vin, it's originally intended to be made with an old rooster, not a thing one is likely to pick up at Whole Foods. The result, coq au Riesling, is essentially similar to the Burgundian red-wine dish save for the color of the wine and the addition of an enriching dollop of cream but its personality is almost completely different.

Over in Alsace, where France meets Germany in a picturesque, too-often war-torn region along the Rhine, the locals make and drink white wine, mostly, so it's not surprising that the local variation on coq au vin is made with white wine - specifically, the intensely flavored local Riesling. Arrange the chicken legs in a bowl with the sauce poured over, sprinkle with the parsley and serve.Think of a classic French comfort food dish, and chances are one of the first goodies to come to mind will be coq au vin.Д¬ountry fare of Burgundy brought into the formal dining room, this hearty dish features a chicken - or better yet, traditionally, an old rooster who's outlived his usefulness - long-stewed in red wine with mushrooms, onions, garlic and herbs until the old bird finally turns wine-dark and, at last, tender.Season the sauce with 1 tablespoon of lemon juice, ВЅ teaspoon of salt and ВЅ teaspoon of pepper and, the measuring beaker not inserted, mix in with the reverse button/20 seconds/speed setting 1. The measuring beaker not inserted, bring everything to a boil with the reverse button/5 minutes/speed setting 1/100 вЊ. Mix the cornflour with 5 tablespoons of cold water to form a smooth paste, then add to the sauce.

Put the cream and the mushrooms into the blender jug and, the measuring beaker not inserted, boil the sauce down for 10 minutes/speed setting 1/100 вЊ.Remove the deep steamer basket and set to one side with its lid still on.Clean and halve the button mushrooms, depending on their size.Cook the chicken with the steamer button/45 minutes. Grease the deep steamer basket with a little vegetable oil, place on top of the blender jug, put the chicken pieces in it, and close the lid.Heat 2 tablespoons of butter in a large frying pan and fry the chicken legs for 4 minutes on each side over a medium heat until they are nicely browned. Season the chicken all over with ВЅ teaspoon each of salt and pepper. Wash the chicken legs under cold running water, pat dry and split them at the joint.Pour in the rest of the wine together with the chicken stock at room temperature. Deglaze the pan with 300 ml wine and, the measuring beaker not inserted, boil it down a little for 6 minutes/speed setting 1/120 вЊ. Add 1 tablespoon of butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 вЊ, then, the measuring beaker not inserted, sautГ© everything with the roast button/3 minutes. Use the spatula to scrape the mixture down the inside of the blender jug. Peel and halve the shallots, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds.Transfer to another container and set to one side. Tear the parsley leaves from their stems, put them in the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 6. Strip the thyme needles from their stalks and set them to one side. Wash the parsley and thyme and shake them dry.

Coq au riesling