Description
Coq au Riesling is a classic French-inspired dish featuring tender chicken thighs simmered in a rich, creamy Riesling wine sauce with mushrooms, bacon, and fresh herbs. This elegant yet approachable recipe delivers deep flavors through slow simmering and finishes with a velvety cream sauce, perfect for a comforting dinner.
Ingredients
Units
Scale
Chicken and Bacon
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices bacon, chopped
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
Liquids and Seasonings
- 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 thyme)
- 1 1/2 cups heavy cream
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper to enhance flavor and ensure proper browning.
- Cook the Bacon: In a large skillet or Dutch oven over medium heat, add the chopped bacon and cook until crisp. Remove the bacon pieces and set aside, leaving the rendered bacon fat in the pan for cooking the chicken.
- Sear the Chicken: Add 1 tablespoon olive oil to the bacon fat if needed. Place chicken thighs skin-side down in the pan and sear for 6 to 7 minutes until the skin is golden brown. Flip the chicken and cook for another 4 minutes. Remove chicken to a plate temporarily.
- Sauté the Aromatics: Add the finely chopped onion to the pan and cook for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds to release aromatic flavors without burning.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté for 4 to 5 minutes until they are lightly browned and their moisture has evaporated, intensifying their 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 any browned bits. Stir in 1 tablespoon Dijon mustard and 1 teaspoon thyme leaves to build the sauce's depth.
- Simmer the Chicken: Return the seared chicken and crisp bacon to the pan. Reduce heat to low, cover, and simmer gently for 25 to 30 minutes until the chicken is tender and the sauce has thickened slightly.
- Finish the Sauce: Remove the chicken to a plate briefly. Combine 1½ cups heavy cream with a few ladles of hot sauce from the pan in a separate bowl. Slowly whisk this cream mixture back into the pan over low heat, ensuring the sauce remains smooth and does not curdle.
- Adjust and Serve: Taste the sauce and adjust seasoning if needed. Return chicken to the pan and cook an additional 5 minutes to meld flavors. Garnish with chopped parsley before serving to add a fresh herbal note.
Notes
- Use a dry or off-dry Riesling; avoid sweet wines as they can overshadow the delicate sauce.
- Pat chicken dry before searing to ensure crisp, brown skin and better flavor development in the sauce.
- When incorporating the cream, temper it by mixing with some hot sauce first to prevent curdling during cooking.
- If the sauce becomes too thick, loosen with a splash of additional chicken broth for desired consistency.
- Leftovers can be gently reheated and often taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg
