Description
Coq au Riesling is a decadent twist on the classic French chicken dish, substituting traditional red wine with a vibrant Riesling for a lighter, fruitier sauce. Tender chicken thighs are seared with crispy bacon, sautéed mushrooms, and garlic, then simmered in a flavorful mixture of Riesling wine, chicken broth, Dijon mustard, and fresh thyme. Finished with rich heavy cream and garnished with parsley, this comforting dish balances savory and creamy elements perfectly, making it an ideal choice for a cozy dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Bacon and Aromatics
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
Sauce
- 1 cup Riesling wine (dry or off-dry)
- 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
Garnish
- 1 tablespoon parsley, chopped
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides evenly with 1 teaspoon salt and ½ teaspoon freshly ground black pepper.
- Cook the Bacon: In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
- Sear the Chicken: Add 1 tablespoon olive oil to the bacon fat if the pan appears dry. Place the chicken thighs skin-side down in the pan and sear for 6 to 7 minutes until the skin is golden brown and crisp. Flip the chicken and cook for an additional 4 minutes. Remove the chicken to a plate temporarily.
- Sauté Aromatics: Add the finely chopped onion to the pan and cook for 3 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and sauté for 4 to 5 minutes until they become lightly browned and release their moisture.
- Deglaze and Build Sauce: Pour in 1 cup of Riesling wine and 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan to incorporate flavor. Stir in 1 tablespoon Dijon mustard and 1 teaspoon fresh thyme leaves.
- Simmer Chicken: Return the seared chicken thighs and crisp bacon to the pan. Reduce the heat to low, cover the pan, and let simmer gently for 25 to 30 minutes until the chicken is tender and the sauce reduces and thickens.
- Finish the Sauce: Transfer the chicken to a plate briefly. Ladle a couple of spoonfuls of the hot sauce into a bowl and mix with 1½ cups heavy cream. Slowly whisk this cream mixture back into the pan sauce over low heat, stirring constantly to prevent curdling or splitting.
- Adjust Seasoning and Serve: Taste the sauce and adjust seasoning as needed. Return the chicken to the pan and cook for another 5 minutes to warm through. Garnish with chopped parsley before serving.
Notes
- Use a dry or off-dry Riesling to maintain the sauce's balance; avoid sweet wines to prevent overpowering the dish.
- Patting the chicken dry ensures the skin crisps properly and enhances the richness of the sauce.
- When adding cream, temper it by mixing with a few ladles of hot sauce before combining it into the pan to avoid curdling.
- If the sauce becomes too thick after cream addition, loosen it with a splash of chicken broth.
- Leftovers reheat well on low heat and often taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
