Description
Coq au Riesling is a classic French-inspired dish featuring tender chicken thighs simmered in a creamy Riesling wine sauce with bacon, mushrooms, and fragrant herbs. This rich yet balanced recipe brings a delightful depth of flavor perfect for an elegant dinner at home.
Ingredients
Units
Scale
Chicken and Seasonings
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For Cooking
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup Riesling wine
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 1/2 cups heavy cream
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper to enhance flavor and ensure crispy skin.
- Cook Bacon: In a large skillet or Dutch oven over medium heat, cook the chopped bacon until it becomes crisp. Remove bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pan to cook the chicken.
- Sear the Chicken: Add 1 tablespoon olive oil to the bacon fat if needed. Place chicken thighs skin-side down in the skillet and sear for 6 to 7 minutes until golden brown. Flip and cook another 4 minutes on the other side. Remove chicken to a plate to rest.
- Sauté Aromatics: Add the finely chopped onion to the pan and cook for 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Mushrooms: Add sliced mushrooms and sauté for 4 to 5 minutes until lightly browned, releasing their moisture and developing flavor.
- Add Liquids and Seasonings: Pour in 1 cup Riesling wine and 1 cup low-sodium chicken broth, scraping the bottom of the pan to lift any browned bits. Stir in Dijon mustard and fresh thyme to enrich the sauce.
- Simmer Chicken and Bacon: Return the seared chicken thighs and cooked bacon to the pan. Reduce the heat to low, cover, and simmer gently for 25 to 30 minutes until chicken is tender and the sauce thickens.
- Finish the Sauce: Transfer chicken temporarily to a plate. Combine 1½ cups heavy cream with a few ladles of the hot sauce from the pan, then whisk this mixture back into the sauce over low heat to prevent curdling. Adjust seasoning to taste.
- Final Cook: Return chicken to the pan and cook for another 5 minutes to meld flavors and heat through. Garnish with chopped parsley before serving.
Notes
- Use a dry or off-dry Riesling; avoid sweet wines to prevent overpowering the sauce.
- Pat chicken dry before searing to achieve perfectly browned skin and improved sauce flavor.
- When adding cream, temper it by mixing with a few ladles of hot sauce before whisking into the pan on low heat.
- If sauce becomes too thick, loosen with a splash of chicken broth to reach desired consistency.
- Leftovers reheat well over low heat and develop deeper flavor the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg
