Free State Studios:

ALL ABOUT THE GRAPE

Coq au Riesling

Ingredients

8 ounces bacon strips, chopped
1 tablespoon olive oil
1 3 to 4-pound chicken, cut up
salt & black pepper
1/2 cup all-purpose flour
8 ounces small, whole button mushrooms, cleaned and trimmed
1 tablespoon butter
8 ounces (about 2 cups) frozen pearl onions, cooked*
6 medium carrots, peeled and cut into 1 or 2-inch pieces
2 garlic cloves, finely chopped
1/4 cup brandy
2 tablespoons fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
2 1/2 cups Riesling wine (off-dry style)

In a skillet over medium heat, fry the chopped bacon until golden brown. Remove the bacon and reserve. Pour the dripping into a container and reserve.

Pour 2 tablespoons of the bacon drippings plus 1 tablespoon of olive oil into a large, heavy skillet and heat over medium-high heat. Sprinkle the chicken pieces with salt and pepper, coat with flour and shake off the excess. Place the chicken pieces in the skillet and brown on all sides (do not crowd), lowering the heat as needed to prevent burning. Transfer the browned chicken from the skillet to a platter.

Heat 2 tablespoons of the reserved drippings in a medium-sized skillet over medium-high heat. Add the mushrooms and cook until lightly browned, 4 to 5 minutes. Sprinkle the mushrooms with salt and transfer them to a bowl.

In the same skillet, heat 1 tablespoon of the reserved drippings and 1 tablespoon of butter over medium-high heat. Add the cooked pearl onions and sliced carrots and cook for about 5 minutes, until lightly browned, turning or shaking the pan frequently. Add the garlic during the last minute of cooking. Remove the pan from the heat. Pour the brandy over the carrots and onions and set aflame. (Or, to omit flaming the brandy, simmer the mixture for about 2 minute over low heat.)

Place the browned chicken pieces in a large braising pan or skillet with a lid. Add the mushrooms, onions and carrots, and the reserved bacon pieces. Sprinkle with chopped parsley and tarragon. Pour in the wine and bring the liquid to a boil over medium-high heat. Cover the pan and reduce the heat to low. Simmer for 30 minutes. After 30 minutes, baste the chicken pieces with the pan liquid, cover partially and simmer for 30 minutes more, or until the chicken is cooked through and the vegetables are tender. Skim the excess fat from the pan before serving if desired. Serves 4 to 6.

*To cook the frozen pearl onions, bring 1/3 cup of water to a boil in a small saucepan. Add the onions, return to a boil, cover and reduce the heat to low. Cook for 3 minutes to partially cook the onions, then drain them well.

Grilled Duck Breasts with Port Sauce

Ingredients

2 whole duck breasts, about 2 pounds total
salt & black pepper

Ingredients: Port Sauce

3/4 cup chicken broth
3/4 cup ruby Port wine
2 tablespoons finely chopped shallot
1 teaspoon black current jam
1 teaspoon cornstarch combined with 1 tablespoon chicken broth
1 tablespoon cold butter, cut into small pieces

Rinse the whole breasts in cold running water and place them skin side down on a clean cutting board. Cut each breast in half between the two lobes and trim any fat that may extend past the exposed meat. Using a sharp knife, score the skin of each breast half, but do not cut through to the meat. To grill the duck breasts, place them on the grill, skin side down, over medium-high heat on a gas grill or medium-hot charcoals for 3 to 4 minutes. Cover the grill to prevent flair-ups. Turn the breasts over and grill over indirect heat for 3 to 5 minutes more, until medium-rare, or until desired doneness is achieved. Place the duck breasts on a platter and tent with foil. Let rest for 5 to 10 minutes.

Port Sauce: In a small saucepan, bring the chicken broth to a boil over medium heat and reduce to 1/4 cup. Set aside. In a separate small saucepan, combine the Port and diced shallot and bring to a boil over medium heat and reduce to 1/4 cup. Strain out the shallot and pour the reduced Port into the pan of reduced chicken broth. Bring the sauce to a simmer over medium heat and stir in the black current jam until dissolved. Slowly stir in the cornstarch and broth mixture, adding just enough to slightly thicken the sauce. Let the sauce boil gently for a few seconds. Off heat, whisk in the butter until melted.

To serve, slice each duck breasts against the grain into thin slices and fat out on plates. Top each with some of the Port Sauce. Serves 4.

Red Wine Risotto

Ingredients

3 tablespoons olive oil
1/4 cup finely chopped shallot
1 cup Aborio rice
1 1/2 cups dry red wine
2 1/2 to 3 cups simmering chicken broth
salt, to taste
1 tablespoon unsalted butter, softened
1/4 cup Parmigiano-Reggiano cheese, grated
salt, to taste

Heat the olive oil in a saucepan over medium-low heat. Add the chopped shallot and cook for 2 to 3 minutes, just until softened. Add the rice and cook, stirring frequently for about 2 minutes, until the rice is opaque. Add half of the red wine and simmer until completely absorbed, stirring frequently. Add the remaining wine and again, cook until absorbed. Add enough simmering chicken broth to barely cover the rice. Stir frequently until it is absorbed. Continue the process until the rice becomes creamy, but is still �al dente.� (The grains of rice should be tender on the outside but somewhat firm in the center.) Remove the pan from the heat and stir in the butter, followed by the grated cheese. Season with salt, to taste and serve immediately. Makes 4 to 6 side dish servings or 2 to 4 first course servings.

Tip: Serve Red Wine Risotto as a side dish to grilled beef tenderloin steaks.