Steps to Make Choux Au Craquelin Filling

Coq Au Riesling

The craquelin is a dough you can add different colorings and flavorings to the craquelin to create various memorable cream puffs.

Recipe Summary Coq Au Riesling

Delicious variation on coq au vin, made with an entire bottle of Riesling, a dry white wine. A friend of mine introduced me to this delicious and easy dish.

Ingredients | Choux Au Craquelin Filling

2 tablespoons olive oil

8 ounces bacon, cut into small pieces

1 onion, sliced

2 cloves garlic, sliced

1 (750 milliliter) bottle Riesling wine

3 pounds skinless, boneless chicken thighs

10 ounces shiitake mushrooms

1 bay leaf

salt and ground black pepper to taste

1 (12 ounce) package egg noodles

¼ cup butter, or to taste

2 tablespoons heavy whipping cream

Directions

Heat oil in a large skillet over medium-low heat; cook and stir bacon until crispy, about 10 minutes. Add onion and garlic; cook, stirring occasionally, until onion is softened, 5 to 10 minutes.

Mix wine, chicken, mushrooms, and bay leaf together in a large pot over medium-high heat.

Transfer bacon mixture to a paper towel-lined plate using a slotted spoon. Once mixture is drained, transfer to to chicken mixture. Bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and sauce is slightly thickened, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain and transfer to a bowl; add butter and mix until coated.

Stir cream into chicken mixture until evenly combined. Serve chicken mixture over buttered egg noodles.

Info | Choux Au Craquelin Filling

prep: 10 mins cook: 50 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Coq Au Riesling

World Cuisine Recipes, European, French,

Images of Choux Au Craquelin Filling

Choux Au Craquelin Filling / It is known for inflating during the baking process by creating steam within trapped air pockets to produce a round, hollow pastry that you can then fill with cream.