Receta Coq Au Riesling
by Global Cookbook

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Ingredientes

4 x Poussins, (baby chickens), about 1 1/4 pounds each Salt and freshly grnd pepper
1/3 c. Chopped shallots
4 sprg fresh thyme, or possibly 2 tsp. dry thyme leaves
1 1/4 c. Dry Riesling wine
2 Tbsp. Extra virgin olive oil
1 1/4 c. Fresh chicken stock or possibly canned chicken broth

24 x Pearl onions, peeled and boiled for 10 min
12 lrg Wild mushrooms, stemmed and cut into 1/2-inch pcs
4 sm Or possibly baby turnips, trimmed and cut into 1/2-inch pcs and blanched for 2-3 min
4 x Carrots, peeled and cut into 1/2-inch pcs and blanched for 2-3 min
2 Tbsp. Minced fresh tarragon or possibly 2 l/2 tsp. dry
6 x Thick slices bacon, diced and sauteed

Cut each poussin into 6 serving pcs, and season with salt and pepper. Place in a bowl, add in shallots and thyme, and mix well. Add in wine, cover, and marinate in refrigerator for 12 hrs.
Preheat oven to 350 degrees. Remove pcs of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat extra virgin olive oil over medium-high heat.
Add in as many poussin pcs as will fit without crowding in one layer, skin side down, and sear till golden; remove from pan. Repeat with remaining poussin pcs.
Divide poussin pcs among 6 3-c. oven proof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add in liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 min.
Yield: 6 servings
Recommended Wine: 1992 Trimbach Riesling