Coq au Riesling

A classic chicken dish, with a creamy wine and mushroom sauce, this Coq au Riesling is easy and delicious, but also perfect for a special dinner.

With Valentine’s Day this week, I thought I would share one of my favourite chicken dishes to cook up for a special meal. This Coq au Riesling “for two”, features golden chicken pieces and a lovely, creamy wine and mushroom sauce.

Coq au Riesling is so named as it uses Riesling wine. Riesling is a unique wine, that is quite acidic, but also has wonderful, fruity flavours. It can be found as both a sweet and a dry wine. You’ll want to use one on the dry end of the scale, either dry or off-dry.

This chicken dish is one that isn’t a lot of work, but delivers a dish that always feels special. And since you’ll only use a bit of the wine in the sauce, you’ll have an open bottle of wine to enjoy drinking with your dinner.

Cook’s Notes for Coq au Riesling

I have used chicken legs with back attached here (skin-on/bone-in), that I split into two pieces at the joint. You can use any skin-on/bone-in chicken pieces here though. Simply adjust the oven time as needed to cook through. Breasts will take longer. Thighs are probably about the same as the legs.

Skin-on/bone-in chicken makes for the most flavourful dish, so I do recommend going that route. For boneless chicken, the cooking time will be different, so adjust accordingly.

Since this is “Coq au Riesling”, a riesling wine is recommended here. Look for a nice dry or off-dry one. I used an Inniskillin (Ontario) Riesling for mine.

When I make dishes that heavily feature mushrooms, I like to buy whole mushrooms and slice them myself. I find I can slice them thicker and I love the variety of shapes, as opposed to the uniform, thin pre-sliced mushrooms. Look for a tray of mushrooms that are mostly the same size though, to avoid some big/some small mushroom pieces.

You can use an oven-proof skillet for the oven part or transfer it all to another oven-safe dish. Just make sure that the dish is large enough so that the sauce doesn’t rise so high that it covers the top/skin of the chicken. That way the lovely, crisp chicken skin will stay crisp.

Top Tip! Be patient when browning the chicken and the mushrooms and let them cook until they are very golden. It will not only be more flavourful, but the finished dish will look nicer, too.

A pinch of tarragon (dried or fresh) is a lovely addition to the sauce, if you have some around.

Serve this chicken with creamy mashed potatoes or rice and a veg or salad.

Although I’ve made this recipe “for two”, you can obviously double or triple as needed, if you are feeding more.

Coq au Riesling

Course: Main Course

Cuisine: French

Keyword: chicken with white wine, chicken with wine and mushroom sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2 servings

Energy: 540 kcal

Author: Jennifer

A classic chicken dish, with a creamy wine and mushroom sauce.

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Ingredients

• 1 Tbsp olive oil
• Salt and freshly ground pepper
• 2 pieces chicken leg with back attached split at joint (*see notes)
• 1 large shallot peeled and diced
• 1 clove garlic chopped
• 3/4 cup chicken stock
• 3/4 cup dry Riesling wine
• 1 Tbsp butter
• 8 oz package whole cremini mushrooms sliced
• Salt and freshly ground pepper
• 2 Tbsp fresh parsley chopped
• 2 Tbsp lemon juice
• 1/3 cup heavy cream
• 1 Tbsp cornstarch
• Salt and freshly ground pepper

Instructions

1. Preheat oven to 350F.
2. Heat olive oil in an oven-proof skillet over medium-high heat. Split chicken pieces at the joint into a back piece and a drumstick. Season with some salt and pepper. Add chicken pieces to pan, skin side down. Cook until the skin is quite golden, about 4-5 minutes. Flip over and cook the other side and cook an additional 2-3 minutes. Transfer to a plate.
3. If there is a lot of fat in the skillet, spoon of some, leaving a good tablespoon or so. Still cooking over medium-high heat, add the shallots and garlic and cook, stirring, until just softened, about 1 minute. Add the wine and allow to boil for at least 1 minute, to burn off the alcohol taste. Add the stock and thyme to the pan. Stir to combine. Return chicken pieces to the pan and transfer to the preheated oven until chicken is cooked through (165F when tested with a thermometer in the thickest part of the chicken), about 25-30 minutes.
4. Meanwhile, heat butter in another skillet over medium-high heat. Add the mushrooms. Season with salt and pepper. Cook, stirring regularly, until mushrooms are quite golden. Turn off heat under mushrooms until chicken is done.
5. When chicken is done, remove from oven and then remove chicken to a plate. Add the mushrooms to the skillet with the wine/stock braising liquid. Place over medium heat on the stove-top. Stir in the chopped parsley and lemon juice. Mix together the cornstarch and cream. Add to the pan and cook, stirring, until sauce thickens. Taste sauce and add additional salt and pepper, as needed. Return chicken to pan and allow to sit in the warm sauce a few minutes to re-warmed before serving.

Recipe Notes

Chicken legs with back attached are sometimes called chicken quarters. To split, use a sharp knife through the softest part of the joint, to create a thigh-sized piece and a drumstick.

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!