This coq au riesling recipe features tender chicken, aromatic herbs, and a creamy white wine sauce. A French-inspired one pan dish that’s perfect for cosy dinners or entertaining guests!
It's a delicious dish, and having had coq au vin before, we were really intrigued when we watched Rick Stein make this coq au riesling recipe on his Secret France TV programme.
This recipe does take a bit of time to make, however, it's definitely worth it...especially if you're making it for two...you'll have leftovers for another day!
Tips
- Dairy-free option - replace the cream with coconut milk or a cashew-based cream alternative.
- Non-alcoholic option - use more chicken or vegetable stock with a splash of white grape juice for sweetness.
- Herbs and spices - adding fresh thyme, rosemary or tarragon will give a herbal twist. A pinch of nutmeg will give a warm, subtle spice flavour to the dish.
FREQUENTLY ASKED QUESTIONS
Yes - Coq au Riesling tastes even better the next day as the flavours develop. Reheat gently on the hob or in the oven before serving.
A dry Riesling is traditional, but other dry white wines like Sauvignon Blanc or Chardonnay work well.
Yes - replace the cream with a mix of chicken stock and a cornstarch slurry for a lighter sauce.
Serve it over mashed potatoes or rice. A side of crusty bread is perfect for soaking up the sauce.
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How to make this Coq au Riesling
Ingredients
- 2 tbsp vegetable oil
- 70g unsalted butter
- 12 shallots, peeled but left whole
- 3 cloves garlic, finely chopped
- 160g smoked bacon lardons
- 250g chestnut mushrooms, halved if large
- 1 free-range chicken (about 1.7kg) jointed into 8 pieces
- 1 tbsp plain flour
- 500ml medium-dry Riesling
- 350ml chicken stock
- 1 bay leaf
- 2 thyme sprigs
- 1 tsp salt
- freshly ground black pepper
- 100ml single cream (I use Elmlea to reduce the calories!)
- 1 egg yolk
- a handful of flat leaf parsley, chopped, to garnish
Instructions
- Heat half the oil and half the butter over a medium high heat, in a shallow flameproof casserole dish, and fry the shallots, garlic and bacon lardons for 5 minutes, until the shallots have started to colour. Add the mushrooms and fry for 2 minutes. Transfer everything to a bowl with a slotted spoon.
- Add the remaining oil and butter to the casserole dish. Dust the chicken joints with flour and brown them in 2 batches for 1.5 minutes on each side.
- Put all of the chicken back in the pan and add the wine, stock, herbs and the cooked shallots, garlic, lardons and mushrooms. Season with the tsp of salt and plenty of black pepper. Bring to a fast simmer and cook for 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm. Discard the bay leaf and thyme sprigs.
- Return the strained liquid and juices to the pan and reduce for 5 minutes on a high heat. Take the pan off the heat. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Place over a medium heat for 3 to 5 minutes, until the sauce has thickened, but don’t let it boil.
- Put everything back into the pan and let it warm through. Check the seasoning and garnish with the chopped parsley. Enjoy with your choice of side dishes.
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Coq au Riesling
Equipment
Ingredients
- 2 tbsp vegetable oil
- 70 g (2.5 oz) unsalted butter
- 12 shallots peeled but left whole
- 3 cloves garlic finely chopped
- 160 g (5.6 oz) smoked bacon lardons
- 250 g (3 ½ cups) chestnut mushrooms halved if large
- 1 free-range chicken (about 1.7kg) jointed into 8 pieces
- 1 tbsp plain flour
- 500 ml (2 ¼ cups) medium-dry Riesling
- 350 ml (1 ½ cups) chicken stock
- 1 bay leaf
- 2 thyme sprigs
- 1 tsp salt
- freshly ground black pepper
- 100 ml (½ cup) single cream (I use Elmlea to reduce the calories!)
- 1 egg yolk
- a handful of flat leaf parsley chopped, to garnish
Instructions
- Heat half the oil and half the butter over a medium high heat, in a shallow flameproof casserole dish, and fry the shallots, garlic and bacon lardons for 5 minutes, until the shallots have started to colour. Add the mushrooms and fry for 2 minutes. Transfer everything to a bowl with a slotted spoon.
- Add the remaining oil and butter to the casserole dish. Dust the chicken joints with flour and brown them in 2 batches for 1.5 minutes on each side.
- Put all of the chicken back in the pan and add the wine, stock, herbs and the cooked shallots, garlic, lardons and mushrooms. Season with the tsp of salt and plenty of black pepper. Bring to a fast simmer and cook for 20 minutes, uncovered. Pass everything through a colander set over a bowl and keep the chicken, lardons and vegetables warm. Discard the bay leaf and thyme sprigs.
- Return the strained liquid and juices to the pan and reduce for 5 minutes on a high heat. Take the pan off the heat. Whisk the cream with the egg yolk and a ladleful of the reduced cooking liquid, then pour this into the pan with the stock. Place over a medium heat for 3 to 5 minutes, until the sauce has thickened, but don’t let it boil.
- Put everything back into the pan and let it warm through. Check the seasoning and garnish with the chopped parsley. Enjoy with your choice of side dishes.
Notes
- Dairy-free option - replace the cream with coconut milk or a cashew-based cream alternative.
- Non-alcoholic option - use more chicken or vegetable stock with a splash of white grape juice for sweetness.
- Herbs and spices - adding fresh thyme, rosemary or tarragon will give a herbal twist. A pinch of nutmeg will give a warm, subtle spice flavour to the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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