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}

Print Recipe Pin Recipe

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!

Food Advertising by