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Coq au Riesling

A classic Alsatian French chicken dish simmered in dry Riesling wine with mushrooms, onions, and a silky cream sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Alsatian, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs chicken pieces bone-in, skin-on
  • salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 12 oz mushrooms sliced
  • 1 cup pearl onions peeled
  • 2 tbsp all-purpose flour
  • 2 cups dry Riesling wine
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 bay leaf

Equipment

  • Dutch oven
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Season chicken with salt and pepper.
  2. Brown chicken in butter and olive oil until golden; remove and set aside.
  3. Sauté shallots and garlic until fragrant.
  4. Add mushrooms and pearl onions; cook until softened.
  5. Sprinkle flour over vegetables and cook briefly.
  6. Deglaze with Riesling, scraping the pot.
  7. Add stock, herbs, and return chicken to pot.
  8. Simmer covered until chicken is tender.
  9. Stir in cream and simmer until sauce thickens.
  10. Garnish with parsley and serve.

Notes

Use a dry Riesling for best flavor balance.