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Coq Au Riesling {Braised White Wine Chicken}

Coq Au Riesling {Braised White Wine Chicken}

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 -6 servings


  • 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


  • 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.


I served my Coq au Riseling over mashed potatoes, but it is also good over rice or pasta!
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