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Coq au Riesling

A classic Alsatian chicken stew simmered in dry Riesling wine with mushrooms and finished in a creamy white wine sauce.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Alsatian, French
Calories: 520

Ingredients
  

Chicken
  • 2.5 lb chicken thighs and drumsticks bone-in, skin-on
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
Sauce
  • 3 shallots sliced
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 cup pearl onions
  • 1.5 cups dry Riesling wine
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 0.75 cup heavy cream

Equipment

  • Dutch oven
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Season chicken with salt and pepper. Brown in butter and olive oil until golden. Remove and set aside.
  2. Sauté shallots and pearl onions until softened. Add garlic and cook briefly.
  3. Add mushrooms and cook until lightly browned.
  4. Deglaze pot with Riesling wine, scraping up browned bits.
  5. Return chicken to pot. Add stock, thyme, and bay leaf. Cover and simmer 45 minutes.
  6. Remove chicken. Stir in cream and simmer uncovered until thickened.
  7. Return chicken to sauce, adjust seasoning, garnish with parsley, and serve.

Notes

Use dry Alsatian Riesling for best flavor. Do not substitute sweet wine.