Featuring more of your requests.

With music from Airglow Fires, Miles Davis, Hiatus Kayote, Erykah Badu Joao Sobral and much more. We'll also feature a new recipe today. Enjoy. :)

Playlisting

The Fall - Rhye
Find A Way - Carlos Nino & Miguel Atwood Ferguson
Airglow Fires - Lone
Poncho
Do The Astral Plane - Go Yamma
Calling Me - Adriana Evans
Underway Reprise (feat. Jimetta) - Dexter Story
I Am The Black Gold Of The Sun - The Decoders
Flamenco Sketches - (the new rhumba version] - The Dining Rooms
So What - Miles Davis
Aphrodite's Dream - Nicola Conte
Que le Mot Soit Perle - Les Nubians
Ingele - Somi
Gone Baby, Don't Be Long - Eyrkah Badu
Rainbow Rhodes - Hiatus Kaiyote
Love Isn't Made - XXYYXX
Fire In My Hand - Jono McCleery
Movin' In The Right Direction - Steve Parks
Vai Vestido de Nuvem - Joao Sobral
Sorrow Tears & Blood (unreleased extended edit) - Fela Kuti
Le Jardin Secret - Jazzanova
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COQ AU RIESLING

INGREDIENTS

• 6 chicken legs, split at the joint (or a whole chicken, cut into 8 pieces)
• Salt and freshly ground pepper
• 1 tablespoon each butter and olive oil
• 4 shallots, minced
• 1 clove garlic, minced
• 2 tablespoons Cognac
• 1 cup dry Riesling
• 1/2 cup chicken stock
• 8 ounces mushrooms, quartered
• 1/2 cup creme fraiche or sour cream
• Chopped fresh parsley or tarragon, for garnish

DIRECTIONS

Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.