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

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.

Questions

Can I make Coq au Riesling dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Coq au Riesling keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Coq au Riesling?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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