Lunchbreak: Glunz Tavern coq au riesling

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Glunz Tavern
1202 N. Wells

The Glunz Tavern Coq au Riesling
Serves 2 (one breast, thigh and leg per portion)

1 chicken
1 Tbs. thyme leaves
6 cloves minced garlic
white pepper
olive oil
4 Tbs. butter
2 cups Riesling
2 cups quartered mushrooms
1 yellow onion, diced
2 pieces thick sliced bacon, diced
2 cups chicken stock
1/2 cup crème fraiche
4 Tbs. smooth Dijon mustard
1 Tbs. minced tarragon
1 Tbs. minced chive
1 Tbs. minced parsley, Italian

Cut the chicken into 2 breasts, 2 thighs and 2 legs. Lightly and evenly season with salt and pepper, then lightly coat the chicken with the olive oil, garlic and thyme. Render the bacon in a heavy skillet until golden brown.  Remove bacon from the pan. Add butter to the skillet. When butter/bacon fat mixture turns golden brown sear off chicken pieces on all sides until well browned.Return bacon to the pan, add onion and mushroom. Lightly season onions mushrooms with salt and pepper.  Stir entire mixture frequently as to cook evenly.  Cook until mushrooms and onions are lightly softened.  Deglaze with the Riesling, and bring to a boil.  Simmer for three minutes.  Add chicken stock.  Bring to a boil. Simmer three minutes.  Place entire skillet in a 350 degree preheated oven. Make sure the skin side of the chicken is facing up and above the liquid line.  Bake for 20 to 25 minutes. With a slotted spoon, remove chicken to warm serving bowls, placing a breast, leg and thigh in each..  Return skillet to stove and reduce the liquid to desired consistency.  Finish the sauce with the Dijon mustard, crème fraiche, chives, parsley and tarragon.  Check seasoning and adjust if necessary. Spoon sauce over the chicken and serve.

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