Coq au Viez
(chicken in cider) (main course)
Ingredients
4 corn-fed chicken thighs
2 onions (medium), finely diced
2 garlic cloves (without germ), pressed
250 ml chicken stock
250 ml cider
200 ml cream
100 g apple (e.g. Boskop), finely diced
150 g fresh porcini mushrooms, sliced
Salt, white pepper from the mill
1 tbsp peanut oil
1 tbsp sweet cream butter
1 pinch of sugar (optional, depending on the cider)
Preparation
Heat the oil and butter in a cast iron pan, brown the thighs on all sides over a moderate heat, season with salt and pepper. Add the onions, garlic and apple and sauté for a few minutes. Deglaze with cider and stock, remove the thighs and keep warm. Season the stock with a pinch of sugar, if desired, and reduce by half (simmer until thickened). Add the cream and poultry and simmer for approx. 25 minutes. Add the mushrooms during the last 5 minutes. Serve on preheated plates with pilaf rice or mashed potatoes.
H. G. G., Merzig
