Coq au Riesling Recipe

Name: Coq au Riesling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; ⅔ cups Thick Cut Bacon; 1 whole Leek; 2 cloves Garlic, Minced; 10 whole Chicken Thighs (skinless); 3 whole Bay Leaves; 3 sprigs Fresh Thyme; 1 bottle (750ml Bottle) Riesling; 1 cup Oyster Mushrooms; 3/4 cups Shitake Mushrooms, Sliced; 1/4 cups Fresh Dill, Chopped To Serve

Servings: persons

1
Heat the oil in a large heavy saucepan (I use our Le Creuset).
2
Chop the bacon (the fattier the better) into squares and toss into the pan.
3
Fry on high heat until the bacon is crisp.
4
Chop the leek finely, discarding the leaves.
5
Add to the pan with the minced garlic, cook for a minute or so until the leeks soften slightly.
6
Remove any excess fat from the chicken thighs and toss into the pan, stirring to coat the chicken.
7
(We always use thighs in this recipe.
8
I guess you could use breast, but the flavour is just not the same.
9
If your thighs still have the bone in them, leave it, it will add extra flavour to the dish.)
10
Toss in the bay leaves, thyme, wine (you can use any dry white wine such as a Chardonnay) and mushrooms.
11
Season with salt and pepper and mix all together.
12
Bring to the boil, reduce the heat to low, cover with the lid and simmer gently for anywhere from 50 minutes to an hour.
13
For the last 10 minutes or so, remove the lid to let the sauce reduce slightly.
14
When getting ready to serve, break up the chicken with a fork (or you can chop/shred it).
15
Serve over buttered pappardelle noodles (as they do in Alsace) or mashed potatoes.
16
Sprinkle with fresh dill.
17
Goes well with steamed carrots.
18
Can be made a day ahead, as it tastes even better after being refrigerated for a night and reheated gently on the stove.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, ⅔ cups Thick Cut Bacon, 1 whole Leek, 2 cloves Garlic, Minced, and more.

Yes, Coq au Riesling falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coq au Riesling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions