Premier Series Artisan Recipe - May 2013

“I have made this recipe with L&L Riesling, Gewürztraminer and Viognier. The key to this dish is a dry, deeply aromatic wine with pronounced fruit to round out the elegant light sauce,” says Lucas & Lewellen Tasting Room Manager Andrew Moore. “I often will roast red or fingerling potatoes instead of adding them to boil when I’m looking for a bit more texture and heartiness Moderate consumption reduced on cool evenings.” Coq au Lucas and Lewellen

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Coq au L&L Riesling

Ingredients:
• 1 whole chicken, backbone discarded and chicken cut French style into 8 pieces
• salt and pepper
• 1 Tbsp olive oil
• 3 Tbsp unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped
• 2 Tbsp shallot, finely chopped
• 4 medium carrots, halved diagonally
• 1 cup 2011 Lucas & Lewellen Riesling
• 1 1/2 pound small (2-inch) red potatoes
• 2 Tbsp flat-leaf parsley, finely chopped
• 1/2 cup heavy cream
• fresh lemon juice, to taste sea salt

Directions:
Preheat oven to 350°F with rack in middle. Pat chicken dry and sprinkle with 1 tsp salt and a rounded 3/4 tsp pepper. Heat olive oil with 1 Tbsp butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to
a plate.

Meanwhile, wash leeks and pat dry. Pour off fat from pot, then cook leeks, shallot, and 1/4 tsp salt in remaining 2 Tbsp butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5-7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 minutes. While chicken braises, peel potatoes, then generously cover with cold water in a 2- 3-quart saucepan and add 1 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir cream into chicken mixture and season with salt, pepper and lemon juice, then add potatoes. Serve with your L&L Riesling and enjoy!

Serves 6-8.

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April 2013

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January 2013

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May 2012