Coq au Riesling

Name: Coq au Riesling
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lbs chicken pieces (thighs and breasts); 1.5 cups dry Riesling wine; 1.5 cups chicken broth; 1 lb button mushrooms, sliced; 1 cup pearl onions (frozen or fresh), peeled; 2 tbsp unsalted butter; 2 medium shallots, minced; 2 garlic cloves, minced; 1/2 cup heavy cream; 1 tsp Dijon mustard; 2 sprigs fresh thyme; 2 bay leaf; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil

Chicken braised in fragrant Riesling wine with cream and mushrooms. This Alsatian variation offers a lighter, slightly sweet take on the classic French braise.

70 minMediumServes 4410 cal/serving

FrenchDinnerStovetop and OvenStandard

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Ingredients

3 lbs chicken pieces (thighs and breasts)
1.5 cups dry Riesling wine
1.5 cups chicken broth
1 lb button mushrooms, sliced
1 cup pearl onions (frozen or fresh), peeled
2 tbsp unsalted butter
2 medium shallots, minced
2 garlic cloves, minced
1/2 cup heavy cream
1 tsp Dijon mustard
2 sprigs fresh thyme
2 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil

Instructions

1

Preheat oven to 350°F. Season 3 lbs chicken pieces (thighs and breasts) with 1 tsp kosher salt and 1/2 tsp black pepper.
2

Heat 2 tbsp olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown chicken pieces (thighs and breasts) on all sides, about 3-4 minutes per side. Remove and set aside.
3

In the same pot, melt 2 tbsp unsalted butter. Add 2 medium minced shallots and 2 minced garlic cloves, sauté for 1 minute until fragrant.
4

Add 1 lb sliced button mushrooms and cook for 2-3 minutes until they release their moisture.
5

Deglaze the pot with 1.5 cups dry Riesling wine, scraping up any browned bits. Let simmer for 1 minute.
6

Return chicken pieces (thighs and breasts) to the pot. Add 1.5 cups chicken broth, 2 sprigs fresh thyme, and 2 bay leaf. Bring to a simmer.
7

Cover and transfer to the oven. Bake for 25-30 minutes until chicken pieces (thighs and breasts) reaches an internal temperature of 165°F.
8

Remove from oven. Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Add 1 cup peeled pearl onions (frozen or fresh) and return to the oven for 10 minutes more.
9

Adjust seasoning if needed and serve over egg noodles or rice.

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Questions

How long does Coq au Riesling take?

As written, 70 minutes: 15 of prep and 55 of cooking. The longest single stretch is step 7 (30 minutes): "Bake for 25-30 minutes until chicken pieces (thighs and breasts) reaches an internal temperature of 165°F."

What temperature do I cook Coq au Riesling at?

For Coq au Riesling, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 30 minutes, in step 7. The target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

What does deglazing do in Coq au Riesling?

Step 5 reads: "Deglaze the pot with 1.5 cups dry Riesling wine, scraping up any browned bits." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of Dijon mustard in Coq au Riesling?

The entry for Coq au Riesling calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

How many calories are in Coq au Riesling?

One serving (the recipe makes 4) is about 410 calories, with 40 g protein, 4 g carbohydrate and 24 g fat, plus 780 mg sodium.

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