Coq au Riesling question
Many stew-type recipes I've seen (including beef bourguignon and coq au vin) call for both wine and broth but most of the Coq au Riesling recipes I've seen only include wine. I'm wondering how that will come out and if it would be a good idea to include some chicken broth. (Some recipes also call for cream, but I won't be adding that... too many lactose-intolerant guests.)
If it matters, I'm planning to make Nigella Lawson's recipe http://www.nigella.com/recipes/view/c... and the Coq au Riesling will be sitting in a crockpot for a few hours as part of the buffet at my annual holiday party. I've never made it before. I will be making and freezing it the week before the party, so if I don't like how it comes out I can always make another batch. Just looking for some input and opinions.
You're right that many stews use stock and wine but coq au riesling traditionally uses only wine (as does the recipe I use for coq au vin - although that's for a heavier red wine). I reckon cooking is generally more an art than a science so if you want to add some stock, why not.
I'd do half wine/half stock. It's really not going to hurt anything and I think it would mellow out the flavor.
My guess is that since Riesling is not as assertive as most reds, more of it may be needed so the stock is eliminated. I think I would use the amount called for, plus a dollop of reduced sodium Better than Bouillon if, after tasting the completed dish, I thought it needed more depth of flavor.