Description
Coq au Riesling is a classic French dish featuring tender, bone-in chicken thighs simmered in a rich, creamy sauce made with Riesling wine, mushrooms, and bacon. This comforting meal combines savory flavors with a hint of wine's fruity acidity, perfect for an elegant dinner or special occasion.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- 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
- 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
Garnish
- 1 tablespoon parsley, chopped
Instructions
- Season the Chicken: Pat the chicken thighs dry using paper towels to ensure a crispy skin and season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
- Cook the Bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces and set aside, leaving the rendered fat in the pan.
- Sear the Chicken: Add 1 tablespoon olive oil to the bacon fat if there isn’t enough. Place the chicken thighs skin-side down and cook for 6 to 7 minutes until the skin is golden and crispy. Flip and cook for an additional 4 minutes. Remove the chicken and place on a plate.
- Sauté Onions and Garlic: Add the finely chopped onion to the pan and cook for about 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 4 to 5 minutes until they are lightly browned and have released their moisture.
- Deglaze the Pan: Pour in 1 cup of Riesling wine and 1 cup of low-sodium chicken broth, scraping the bottom of the pan to loosen any browned bits. Stir in 1 tablespoon Dijon mustard and 1 teaspoon fresh thyme leaves.
- Simmer the Chicken: Return the chicken thighs and cooked bacon to the pan. Reduce heat to low, cover, and let simmer gently for 25 to 30 minutes until the chicken is tender and the sauce has thickened.
- Incorporate the Cream: Transfer the chicken to a plate and keep warm. In a separate bowl, combine 1½ cups of heavy cream with a couple ladlefuls of the hot sauce from the pan. Gradually whisk this mixture back into the pan over low heat, ensuring the sauce does not curdle or split.
- Final Seasoning and Finish: Taste the sauce and adjust seasoning if needed. Return the chicken to the pan and cook for an additional 5 minutes to heat through and meld flavors.
- Garnish and Serve: Sprinkle the dish with chopped parsley and serve hot with your choice of side such as crusty bread, noodles, or rice.
Notes
- Use a dry or off-dry Riesling for balanced flavor; avoid sweet wines which can overpower the sauce.
- Pat the chicken dry before searing to promote browning and enhance flavor.
- When adding the cream, mix it with a few ladles of hot sauce first, then incorporate slowly over low heat to prevent curdling.
- If the sauce becomes too thick, add a splash of chicken broth to loosen it.
- Leftovers reheat well over low heat and develop even better flavor the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 155 mg
