French·non-vegetarian·medium

Coq au Riesling

Name: Coq au Riesling
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5kg whole chicken, cut into 8 pieces; 750ml dry Riesling wine; 200g pearl onions, peeled; 250g cremini mushrooms, sliced; 60g unsalted butter; 3 tbsp all-purpose flour; 200ml crème fraîche; 250ml chicken stock; 4 fresh thyme sprigs; 3 garlic cloves, minced; 2 bay leaves; to taste salt; to taste black pepper, freshly ground; 2 tbsp fresh parsley, chopped (for garnish)

Imagine a chilly evening in the Alsatian countryside, you're gathered around a rustic wooden table, and the scent of tender chicken braised in a luscious white wine sauce fills the air. That's the magic of Coq au Riesling—a dish that's like Coq au Vin's sophisticated cousin from the northeast of France. Here, the rich, dry Riesling from the region mingles with earthy mushrooms, sweet pearl onions, and a touch of crème fraîche to create a silky, refined sauce. Each bite offers golden, fall-apart chicken, while the wine's minerality cuts through the richness, leaving you utterly satisfied. You don't need a special occasion; this is comfort elevated, a slow-cooked hug in a bowl that transports you straight to a cozy Alsatian winstub. Perfect for a dinner that feels both rustic and undeniably elegant, like you've been invited into a French grandmother's kitchen.

80 min(prep 20 + cook 60)

4 servings

520 kcal

Ingredients

whole chicken, cut into 8 pieces1.5kg
dry Riesling wine750ml
pearl onions, peeled200g
cremini mushrooms, sliced250g
unsalted butter60g
all-purpose flour3 tbsp
crème fraîche200ml
chicken stock250ml
fresh thyme sprigs4
garlic cloves, minced3
bay leaves2
saltto taste
black pepper, freshly groundto taste
fresh parsley, chopped (for garnish)2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Pat the chicken pieces dry with paper towels, then season generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, melt 30g of butter over medium-high heat. Working in batches to avoid crowding, brown the chicken on all sides until deep golden, about 5-7 minutes per batch. Transfer the browned chicken to a plate and set aside.
2
Reduce the heat to medium. Add the remaining 30g butter to the pot, then toss in the pearl onions and mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the onions are lightly caramelized and the mushrooms have released their liquid and turned golden. Add the minced garlic and cook for 1 minute more, until fragrant.
3
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Pour in the Riesling wine and chicken stock, scraping up any browned bits from the bottom of the pot (this is where the flavor lives!). Add the thyme sprigs and bay leaves, then return the chicken pieces to the pot, nestling them into the liquid. The wine should almost cover the chicken; add a splash more stock if needed. Bring to a gentle simmer.
4
Cover the pot with a lid, reduce the heat to low, and let it braise for 45 minutes. The chicken should be tender enough to pull apart with a fork, but not falling off the bone completely. Halfway through, give everything a gentle stir to ensure even cooking.
5
Remove the lid and stir in the crème fraîche. Simmer uncovered for another 5-10 minutes, allowing the sauce to thicken to a velvety, coating consistency. Taste and adjust seasoning with salt and pepper. Fish out the bay leaves and thyme stems. Garnish generously with fresh parsley and serve immediately over buttered egg noodles, spaetzle, or with crusty bread to soak up every last drop of that gorgeous sauce.

#alsacien #braised chicken #french comfort #riesling

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