Coq Au Riesling {Braised White Wine Chicken}
Now that you all have hopefully abandoned your New Year’s resolution of healthy eating, I have a rich and delicious recipe for you to try! I have been hesitant to post this recipe, since the only photo I had of it was not very good, but I have decided that it is too delicious not to share!
My inspiration for this dish came form Simply Delicious, where she shared Nigel Slater’s recipe for Coq Au Riesling. I had had coq au vin before, which is chicken braised with red wine and mushrooms. I also absolutely LOVE Riesling, so I knew I had to try this. The wine adds acidity to balance the cream in this dish. It is perfect for a cozy night at home.

Coq Au Riesling {Braised White Wine Chicken}
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Servings 4 -6 servings
Ingredients
- 4 Bone-in skin-on Chicken Thighs
- 4 Chicken Drumsticks
- 2 T Butter
- 2 T Olive Oil
- 2 Onions julienned
- 4 oz Pancetta or bacon
- 2 c Cremini or Portabellini mushrooms sliced
- 6 Cloves Garlic minced
- 16 oz Riesling
- 8 oz Heavy Cream
- Salt & Pepper to taste
- 1/4 c Parsley chopped
Instructions
- Combine the oil and butter in a large sauté pan over medium-high heat.
- Sear the chicken on all sides, then remove from the pan and set aside.
- Add the Pancetta and onions to the pan, reduce heat to medium, and sauté until Pancetta has crisped and onions are soft.
- Add the mushrooms and continue to sauté until soft.
- Next, add the minced garlic and sauté for an additional minute or two.
- Add the chicken back to the pan.
- Deglaze the pan with the Riesling. Bring to a boil, then reduce heat to medium-low and cover; allow to simmer 15-25 minutes or until chicken reaches 165F internally.
- Once the chicken is fully cooked, turn the heat to high and add the heavy cream. Cook for an additional 10 minutes.
- To crisp the skin on the chicken, place pan under the broiler for a few minutes. Be careful not to put it too close or for too long or the skin will burn.
- Season to taste.
- Garnish with parsley before serving.
Notes
I served my Coq au Riseling over mashed potatoes, but it is also good over rice or pasta!
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Your recipe sounded SO good I printed it off anticipating making it soon — a delightful Springtime take on Coq au vin w/Reisling! I’m looking forward to a cozy night at home and good eating. Thanks!