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

chicken riesling in pan with fork

Classic chicken riesling features golden chicken pieces and a lovely, creamy wine and mushroom sauce. It’s a perfect date night dinner!

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 riesling 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.

Ingredients and Substitutions

Chicken – 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.

Riesling Wine – 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.

Mushrooms – White or cremini mushrooms will work well here. 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.

Cook’s Notes

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.

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.

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

chicken riesling in baking dish with fork
chicken riesling in pan with fork

Get the Recipe: Chicken Riesling (Coq au Riesling)

A classic chicken dish, with bone-in chicken cooked a creamy wine and mushroom sauce. A special dinner that's also easy to make!
5 stars from 9 ratings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings


  • 1 Tablespoon extra virgin 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 Tablespoon butter
  • 8 oz. package whole cremini mushrooms, sliced
  • Salt and freshly ground pepper
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons lemon juice
  • 1/3 cup heavy cream
  • 1 Tablespoon cornstarch
  • Salt and freshly ground pepper


  • Preheat oven to 350F.
  • 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.
  • 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.
  • 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.
  • 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.


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 notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Cuisine: French
Course: Main Course
Serving: 1serving, Calories: 540kcal, Carbohydrates: 16g, Protein: 6g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 73mg, Sodium: 206mg, Potassium: 695mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1080IU, Vitamin C: 12.3mg, Calcium: 51mg, Iron: 1mg
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