Description
Coq au Riesling is a classic French-inspired dish featuring tender chicken thighs simmered in a rich, creamy Riesling wine sauce with mushrooms, bacon, and fresh herbs. This comforting and flavorful recipe balances the savory depth of seared chicken with the brightness of white wine and cream, perfect for a special weeknight dinner or entertaining guests.
Ingredients
Units
Scale
Chicken and Seasonings
- 6 bone-in skin-on chicken thighs (or 4 whole chicken legs)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Base Ingredients
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
Liquids and Flavorings
- 1 cup Riesling wine (dry or off-dry)
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 1/2 cups heavy cream
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper to enhance flavor and ensure proper browning during cooking.
- Cook the Bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pan for added flavor.
- Sear the Chicken: Add 1 tablespoon of olive oil to the bacon fat if needed. Place the chicken thighs skin-side down in the hot fat and sear for 6 to 7 minutes until the skin is golden and crispy. Flip and cook for an additional 4 minutes. Transfer the chicken to a plate to rest.
- Sauté Onion and Garlic: Add the finely chopped onion to the pan and cook for 3 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds to release their aroma without burning.
- Cook Mushrooms: Add the sliced mushrooms to the pan and sauté for 4 to 5 minutes until they are lightly browned and have released their moisture, contributing to the depth of the sauce.
- Deglaze and Add Seasonings: Pour in 1 cup Riesling wine and 1 cup chicken broth, scraping up any browned bits from the bottom of the pan to incorporate rich flavors. Stir in 1 tablespoon Dijon mustard and 1 teaspoon fresh thyme leaves to flavor the sauce.
- Simmer Chicken: Return the seared chicken and cooked bacon to the pan. Reduce heat to low, cover, and simmer gently for 25 to 30 minutes until the chicken is tender and the sauce has thickened.
- Incorporate Cream: Remove the chicken briefly and set aside. Mix 1½ cups heavy cream with a couple of ladles of the hot pan sauce to temper it. Gradually stir this mixture back into the pan over low heat, whisking to create a smooth, rich sauce without curdling.
- Final Seasoning and Garnish: Taste the sauce and adjust seasoning with salt and pepper if needed. Return the chicken to the pan and cook for an additional 5 minutes to marry the flavors. Garnish with chopped parsley before serving.
Notes
- Use a dry or off-dry Riesling to avoid overpowering sweetness in the sauce.
- Pat the chicken dry before searing to ensure crispy skin and better flavor.
- When adding cream, temper it by mixing with hot sauce first to prevent curdling.
- If the sauce thickens too much, loosen it with a splash of chicken broth.
- Leftovers reheat well over low heat and taste even better the next day as flavors develop.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
