Coq Au Riesling is a classic French dish and it’s essentially chicken braised in wine. In addition to wine, you got onions, bacon, garlic, mushrooms and herbs here and the result is a beautifully cooked, moist, exceptionally tender and flavorful chicken in a hearty gravy!
I use 2 marylands in this recipe (that’s two pieces of attached thigh and leg) that I then separated into 4 pieces. And in these pictures I’ve paired it with a store-bought French bread, but we’ve also had this before with homemade white bread as well as brioche bread and milk bread.
This is honestly such an easy yet impressive and flavor-packed dish! There’s a reason why creamy coq au riesling (Coq Au Vin Blanc) is such a classic!
Recipe highlights
I haven’t really made a savory dish this creamy before, so this was a change for me.
The chicken is incredibly tender, almost falling off the bone tender, and the French bread was perfect for soaking up the delicious gravy.
The flavor of the wine is also very apparent in the dish, so make sure to use a good quality wine. The bacon, mushroom and thyme were subtle in flavor in comparison but still contributed to a truly fantastic flavor profile overall.
We had this for dinner with a glass of the same Riesling wine that we used to cook the dish and it made for one amazing weekend dinner. Actually make that two, because we had enough leftovers for dinner the next day too! It’s a comforting, hearty meal that you can enjoy all year-round.
Recipe
Creamy Coq Au Riesling (Coq Au Vin Blanc)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- ½ large yellow onion finely diced
- 1 cup chopped bacon
- 4 tbsp vegetable oil
- 3 garlic cloves minced
- 4 chicken thighs
- 1 cup Swiss brown mushrooms Baby Bella mushrooms or Brown mushrooms, sliced
- 1 tbsp chopped thyme
- 1 tbsp chopped parsley
- 2 cups Riesling white Wine a good wine that you like to drink as well
- ¾ cup heavy cream
- 2 yukon gold potatoes
- 2 tsp ground black pepper adjust to your taste
- Salt to taste
Roux
- 4 tbsp butter
- 4 tbsp flour
To Garnish
- Chopped parsley
Serve with
- Fresh French bread
- Butter
Instructions:
- In a thick bottomed pan (I used a lidded cast iron skillet), heat the oil on medium-high heat.
- Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
- In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
- Add the mushrooms and herbs and cook this for another 5 minutes.
- Remove the mushrooms/onion/bacon from the pan.
- Add the 4 tbsp of butter and let it melt. Sprinkle the flour and whisk to form a smooth paste. Keep stirring this paste for about 2 minutes on medium heat without letting it brown, to cook the flour.
- Return the mushroom/bacon/onion mix to the pan and add the Riesling. Mix till smooth and add the Chicken and Potatoes (cut into chunks). Bring the mix to a boil.
- Reduce the heat and simmer on low heat for about 15 -20 minutes, or until the chicken & potatoes are cooked through.
- Stir in the cream last, and let it heat through for another few minutes.
- Serve immediately with chopped parsley on top and toasted French bread on the side.
Recipe Notes
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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