Description
Coq au Riesling is a classic French-inspired dish where tender chicken thighs are simmered in a rich and creamy Riesling wine sauce with mushrooms, bacon, and fresh herbs. Perfect for an elegant dinner, this recipe combines savory flavors and a luscious sauce that's easy to prepare on the stovetop.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cooking Base
- 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 chicken broth, low-sodium
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 1/2 cups heavy cream
Garnish
- 1 tablespoon parsley, chopped
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. 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 over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered bacon fat in the pan.
- Sear the chicken: Add 1 tablespoon olive oil to the bacon fat if needed. Place chicken thighs skin-side down in the pan and cook for 6 to 7 minutes until the skin turns golden brown and crispy. Flip the chicken and cook for another 4 minutes. Remove chicken to a plate.
- Sauté aromatics: Add the finely chopped onion to the pan and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Cook the mushrooms: Add the sliced mushrooms and sauté for 4 to 5 minutes until they are lightly browned and have released some of their moisture.
- Deglaze and build sauce: Pour in 1 cup of Riesling wine and 1 cup of low-sodium chicken broth. Scrape the bottom of the pan to release browned bits. Stir in 1 tablespoon Dijon mustard and 1 teaspoon thyme leaves for flavor.
- Simmer the chicken: Return the chicken thighs and cooked bacon to the pan. Reduce the heat to low, cover the pan, and simmer for 25 to 30 minutes until the chicken is tender and the sauce thickens.
- Finish the sauce: Transfer the chicken to a plate temporarily. In a separate bowl, combine 1½ cups heavy cream with a few ladles of the hot sauce from the pan to temper it. Stir this cream mixture back into the pan sauce while keeping the heat low to prevent curdling. Whisk gently until smooth.
- Adjust and serve: Taste the sauce and adjust seasoning as needed. Return the chicken to the pan and cook for another 5 minutes to warm through. Garnish with chopped parsley before serving.
Notes
- Use a dry or off-dry Riesling wine for the best balance; avoid sweet wines as they can overwhelm the sauce's flavor.
- Patting the chicken dry before searing helps the skin brown properly and enhances flavor in the sauce.
- Tempering the cream with hot sauce before adding it to the pan helps prevent curdling or splitting.
- If the sauce becomes too thick, add a splash of chicken broth to loosen it to your desired consistency.
- Leftovers reheat well over low heat and often taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 180 mg
