Description
Coq au Riesling is a luxurious French-inspired dish featuring tender chicken thighs simmered in a creamy sauce made with Riesling wine, mushrooms, bacon, and fresh herbs. Perfectly balanced with savory and aromatic flavors, this elegant yet comforting meal is ideal for dinner gatherings or a special weeknight treat.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Sauce and Cooking
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 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)
- 1 1/2 cups heavy cream
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper to prepare for searing.
- Cook the Bacon: In a large skillet or Dutch oven over medium heat, cook the chopped bacon slices 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 necessary. Place the chicken thighs skin-side down and sear for 6 to 7 minutes until the skin is golden brown. Flip and cook for an additional 4 minutes. Remove the chicken to a plate.
- Sauté Vegetables: Add the finely chopped onion to the pan and cook for 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds more to release aroma.
- Cook Mushrooms: Add the sliced mushrooms to the pan and sauté for 4 to 5 minutes, allowing them to brown lightly and develop flavor.
- Deglaze and Add Flavor: Pour in 1 cup Riesling wine and 1 cup low-sodium chicken broth, scraping the bottom of the pan to release browned bits. Stir in 1 tablespoon Dijon mustard and 1 teaspoon fresh thyme leaves for added taste.
- Simmer the Chicken: Return the seared chicken and cooked bacon to the pan. Reduce the heat to low, cover, and simmer for 25 to 30 minutes until the chicken is tender and the sauce thickens naturally.
- Add Cream to Sauce: Remove the chicken to a plate briefly. In a separate bowl, whisk 1½ cups heavy cream with a couple ladles of the hot sauce from the pan. Slowly stir this cream mixture back into the pan over low heat, ensuring the sauce remains smooth and does not curdle.
- Final Seasoning and Serve: Taste the sauce and adjust seasoning if needed. Return the chicken to the pan and cook for another 5 minutes to meld flavors. Garnish with chopped parsley before serving.
Notes
- Use a dry or off-dry Riesling to avoid overpowering sweetness in the sauce.
- Pat chicken dry thoroughly before searing to ensure crispy, golden skin and better flavor development.
- Mix cream with ladle of hot sauce before adding to pan over low heat to prevent curdling or splitting of the sauce.
- If your sauce becomes too thick, loosen it by adding a splash of chicken broth.
- Leftovers reheat well on low heat and often taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg
