But now THIS recipe…. Thanks ð. I tweeted about it (well of course) and what do you know, Mr Slater ⦠wester on September 03, 2010 . Yes, that browning is incredibly important as that adds a lot of deep, caramelised flavours. Allow to simmer for 15-25 minutes or until the chicken is cooked through. Mine was and I was looking for how to thicken up the sauce a bit. However, I did find that the sauce was a bit too thin and not thick. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Your garlic roasted chicken and cauliflower puree. If you like creamy sauces. He lives in London. You say to brown in Step 2 and Step 6. The sauce is incredible, I could not stop eating! No, I used what we call in SA Fresh cream or Whipping cream. Can I use a Dutch oven to make this? Is it possible to make this without them and still end up with a wonderful dish? That's River Cottage Veg, Hugh Fearnley-Wittingstall. The freshly chopped herbs really elevated the dish to another level. A friend had raved about this Nigel Slater recipe, and when she mentioned the words âdense and fudgyâ I needed no further convincing. My family LOVED it!! If you leave the lid off and simmer it after adding the cream, then by the time the bread bakes and you have tossed the salad, the sauce should have thickened up nicely on its own. If you are afraid HE will, mince it finely. Could this dish be made in a regular deep sided frying pan?! I’m SO glad to have found your beautiful blog! Unfortunately I don’t have the nutritional content of this recipe but I do know it will be quite hight in fat and calories due to the cream. Hi Alida, lovely recipe– I only have question about step 4(leaving the fat behind) Do you mean that I pour it out of the pan? Rita, look at the ingredients, you don’t WANT to know. My husband is not a dark meat chicken lover so I’m wondering if I can substitute with chicken breast? If you continue to use this site we will assume that you are happy with it. I’m now making this for dinner tonight! It was delicious and a real hit. My husband and I LOVED it and will definitely be making it again very soon. Would that change the cooking time or flavor? Pan-roasted chicken with lemon garlic butterÂ, http://simply-delicious-food.com/conversion-chart/, http://www.fifigoesnom.com/2014/01/coq-au-riesling/. We’ve saved the recipe to our favorites and will be making this again. Could you please clarify this for me. Add the onion and bacon mixture along with the browned chicken back to the pan. I made this tonight for dinner! ð I’ve made it with half the meat you’ve used (2 thighs and 2 drumsticks), but with your measures for the sauce (because we love sauces), and the amount was just right, there was no leftover sauce – I’m afraid there simply wouldn’t be enough of it had we made this amount for 8 pieces of meat. So glad you liked it Rita. Thank you so much for introducing us to this recipe. This actually took quite a bit of time and I did use a pretty large Le Cruset pan. Carol, I think start with 2 cloves and see how he feels with that. Thanks for the review and the photos! âNigel Slater presents over 350 creative, delicious and nourishing recipes and suggestions for those who'd rather spend more of their time eating than cooking. This site uses Akismet to reduce spam. For this recipe in Afrikaans (along with the most beautiful writing by my talented friend), click here. Hi there Alida! Is there a conversion chart tso we Americans don’t blow it? However, since dry white wine is not available in my region, may I use red wine instead? It was wonderful, but I had to do some things differently than you described. Thanks for the lovely comment. Made this tonight and I enjoyed every bite. Lizzy, I think you could perhaps use a little cornflour mixed with water just to thicken the sauce slightly and use a little chicken stock instead of the cream. Excellent dish that my french husband thoroughly enjoyed. I soooo loved this recipe!! ð. Thank you so much! Thanks so much for the recipe. Is your pan the 3.5 quart or the 5 quart? I love french dishes and actually picked this one to celebrate my new job! Excellent. A zesty green salad won’t be out of place either. Then I drained off some of bacon grease before working on the mushrooms next. I just made this dish. I had already planned on roasted potatoes so I warmed up some bread I had in the freezer to mop up the sauce. So glad you enjoyed it. Thank you for posting this. Made this today and it turned out great. The buffet casserole is the one pictured. milder the taste. Thank you so much for sharing. Peter @Feed Your Soul Too. This is beautiful! I used fresh cream. I have to have it! My pans are crap. This was a hit! If you buy cheap crappy wine you get nothing but what you put into the dish. Sadly, they are my greatest food aversion!! Good ingredients made into something worth eating. IN that case, rather fry the bacon and mushrooms off in batches. Nigel Slater's Real Food literally makes me drool! It was WONDERFUL, we ate it with a green salad made from my porch-side garden, and freshly baked ciabatta bread. I took to Twitter to see if anyone could help me and within minutes the amazing folk at Le Creuset South Africa tweeted me back saying they are going to search high and low and within 24 hours they had located the very last white buffet casserole in the country and had it sent to my local store. With this dish, go on taste and tweak it to suit your own tastes. I made a dish the other day with 2 cloves of minced garlic and he was OK with that as it did not taste/smell garlicky but I am concerned that 4 cloves will have a much stronger taste/smell. Nigel Slaterâs classic guide to comfort food âReal food means big-flavoured, unpretentious cooking. Made this for dinner tonight and it was a hit with the whole family. I will definitely make this again. I want to try it. Nigel Slater is one of the world's most accomplished food writers. The recipe looks delicious. If you like Food. So glad you and your family enjoyed it Sue! It was DELICIOUS! But what else do you expect from Nigel? A new favourite in our household. Glad you like it too! It’s my go-to when I’m entertaining, and comes out brilliantly every time. I can’t wait to make this. Thanks Alida! Nigel Slater is the author of several classic cookbooks, including Real Fast Food and the award-winning Appetite. Thank you! Allow to cook for another 10 minutes. This was amazing! ð I am going to check out his book! Roe, I’m sure if you Google you’ll be able to find an online converter. It’s become a definite favourite. Poke half a dozen tiny holes in the rind and sprinkle with the wine. On the menu for tomorrow? ð. I’ve amended the recipe. Prior to this, Slater was food writer for Marie Claire for five years. I hope you don’t mind me blogging it (adapted down for two to four people) http://www.fifigoesnom.com/2014/01/coq-au-riesling/ I’ve credited the original recipe back to you (and Nigel Slater) of course. My family loved it and we had it twice in the same week. I love using white wine and cream. Do I just brown it a little bit the first time? I’m still confused about this. I was confused also. Nigel Slater's classic guide to comfort food'Real food means big-flavoured, unpretentious cooking. I pinned your recipe months ago and finally got round to making it tonight to christen my new Le Creuset ð It was every bit as delicious as your picture looked! Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. If not in season, use canned, well rinsed or even better, frozen ones. plan on making this tonight , but have to convert the measurements , so I hope it turns out …lol. but for the ONE GRANDCHILD who is a PITA, I would mince it. Brown the chicken pieces all over and remove from the pan. Can you e-mail me more about the process of finding it if you have a moment? REAL FAST FOOD: 350 RECIPES READY-TO-EAT IN 30 MINUTES By Nigel Slater - Hardcover **BRAND NEW**. The lowest-priced item that has been used or worn previously.The item may have some signs of cosmetic wear, but is fully operational and functions as intended. Thank you for sharing!! If there is a ton of liquid, perhaps pour it off but I find that you are only left with a lot of liquid if you overcrowd the pan. The flavour will have less depth only because the thighs are so very flavourful but chicken breasts will do fine as well. I WILL be trying this out soon! Kendall, depending on where you’re based I’m sure you can Google “Le Creuset” or follow the suitable handle on twitter. The amount of sauce in the photos actually was more than enough of us, and we’re also really saucy people. Please advise. They are incredibly helpful. Don’t have such an amazing pan like you, but definitely yummy! The cream shouldn’t curdle, unless you’re using reduced fat cream. Thank you for sharing! This goes on my meal for guests list. I was impressed at how quick it was to prep (I use a mandolin to slice my potatoes and onion). Turn down the heat and cover. I didn’t have riesling so I used white cooking wine and chicken broth. Only thing I did different was I used half and half. Replies to my comments A good friend suggested that I make Nigel Slater’s Coq au Riesling from his book Real Food and I knew it had to be. Pages may include limited notes, highlighting, or minor water damage but the text is readable. 50g. Trending price is based on prices over last 90 days. Thanks, Alida. Litigators tenaciously protect Nigel Slater's rights. 'Makes your stomach rumble . No, you leave the fat in the pan to saute the mushrooms in. I’m wondering if it is still too small, but I butchered a whole chicken into 4 large pieces and they all fit without overlapping. I love white wine sauces. I’m just curious. ð, After seeing the photos and re-visiting this page today I couldn’t resist…. Should I just avoid this dish until I get the fancy pan? Just nice, uncomplicated food. Maybe the next time you make it you can add a little more? Sausage and Potato Pie Recipe Book: Nigel Slater's Real Food Buy the book here Review: 4 stars for this one. for those of you who need a conversion chart I have it. The garlic is spot on — you won’t notice it after all the cooking. Good ingredients made into something worth eating. I love your website and blogs. I have to have that pan. This was great! If you wanted to make this every week and are worried about the calories/fat content, perhaps try to use reduced fat cream? Cover with the lid. Such an appetizing lunch recipe, Alida! Rich and creamy, but not too much so. If Alida!!! I cannot say enough good about it…. This is a wonderful dish. And Oh Hallelujah I just found a great German Riesling in our stage. I HATE mushrooms in anything other than a creamy sauce. Bit confused. Yes, you can make this without the mushrooms and it will still be delicious. In step 2 the recipe says: “Brown the chicken pieces all over and remove from the pan.”, Then step 6 says: “Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.”, So sorry to cause confusion. Hi, just made this and it was divine! ,250g.=9oz, 500ml=1pt/2c., 250ml=1c. The chicken was soft and succulent and the sauce deeply savoury. That sounds like the perfect sides for this delicious recipe. Pour in the wine and allow to come up to a boil. The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable).Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.See details for additional description. Great to see this dish again, I bought the book when it first came out and made this wonderful recipe for years…then much like Nigel I forgot about it till I came across this page, safe to say this is on the menu again this week once I’ve done my shopping. Found you on Pinterest and have a lovely new blog to follow! So glad you liked it. Well done and thanks so much for sharing this amazing dish!! I am adding this to my new favorites, thank you for sharing such a tasty dish <3 I found it on Pinterest ð. Born April 5, 1958 in Wolverhampton, England, he is perhaps best known for his 2004 novel Toast, a journey into his past largely remembered through the food in his pantry and his desire for home-cooked extravagant meals while his mother attempted and generally burned dinner, serving as the back-up plan toast instead. Add the mushrooms and allow to fry for 5 minutes. ð. I gave the chicken a very good browning and I think that played a very important role – don’t skimp on that part! Read Moreâ¦, Copyright © 2020 Simply Delicious on the Foodie Pro Theme Privacy. I know, I know….how can i not like mushrooms?!?! The second time you brown the chicken, do I need to use a new pan with the onion and bacon liquid in it? How awesome that you heard back from Mr. Slater himself! fabulous! 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