It's remarkable how much a single ingredient can change a recipe. I'll probably create a bit of an uproar taking on such a classic, but the French have been mucking around with the recipe for centuries. Of course, it doesn't have to be riesling; I just thought that coq au chardonnay or coq au savvy didn't have quite the same ring to it. Anything reasonably dry will do. In any case, this is a much lighter take on the traditional dish with red wine.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/92247710/Recipe-Coq-au-Riesling-by-Sam-Mannering
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