Coq au Riesling

By: Deborah

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!

PREP: 20

COOK: 45

TOTAL: 1 5

Course: Main

Cuisine: French

Servings: 4 people

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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.

KEYWORDS coq au riesling recipe, date night, one pan, Rick Stein, Rick Stein's Secret France, special dinner, Valentine's meal

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