Description
Coq au Riesling is a comforting French-inspired dish featuring tender chicken thighs simmered in a creamy Riesling wine sauce with mushrooms, bacon, and fresh herbs. This recipe combines delicate flavors and rich textures, making it perfect for a cozy dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Main Ingredients
- 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
- 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
- Prepare the chicken: Pat the chicken thighs dry with paper towels then season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper to enhance flavor and promote browning.
- Cook bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, keeping the rendered fat in the pan.
- Sear the chicken: Add 1 tablespoon olive oil to the bacon fat if necessary. Place chicken skin-side down and sear for 6 to 7 minutes until golden brown. Flip and cook an additional 4 minutes. Remove chicken to a plate.
- Sauté aromatics: Add the chopped onion to the pan and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds more to release fragrance.
- Cook mushrooms: Add sliced mushrooms and sauté for 4 to 5 minutes until they become lightly browned and tender.
- Deglaze and add liquids: Pour in 1 cup Riesling wine and 1 cup low-sodium chicken broth, scraping the pan bottom to loosen browned bits. Stir in Dijon mustard and fresh thyme leaves.
- Simmer chicken: Return the seared chicken and cooked bacon to the pan. Reduce heat to low, cover, and simmer for 25 to 30 minutes until chicken is fully cooked and tender, and the sauce slightly thickens.
- Finish sauce: Transfer chicken to a plate temporarily. Combine 1½ cups heavy cream with a few ladles of the hot sauce in the pan, then stir this mixture back into the pan sauce over low heat, whisking continuously to avoid curdling.
- Adjust and reheat: 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.
- Serve: Garnish with chopped parsley before serving hot. Enjoy your creamy Coq au Riesling!
Notes
- Use a dry or off-dry Riesling wine to keep the sauce balanced; avoid sweet wines which can overpower flavors.
- Patting the chicken dry before searing ensures crispy skin and better browning.
- When adding the cream, temper it by mixing with some hot sauce first then stirring gently over low heat to prevent curdling.
- If the sauce becomes too thick, loosen it by adding a splash of chicken broth.
- Leftovers reheat well on low heat and often taste better the following day as flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 140 mg
