Coq au Riesling

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 pounds / 1.4-1.8 kg) 1 whole chicken, cut into pieces (about 3-4 pounds / 1.4-1.8 kg)
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 4 slices bacon, chopped 4 slices bacon, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225 g) mushrooms, sliced 8 ounces (225 g) mushrooms, sliced
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 cup (240 ml) Riesling wine 1 cup (240 ml) Riesling wine
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 bay leaf 1 bay leaf
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (120 ml) heavy cream 1/2 cup (120 ml) heavy cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or deep skillet over medium heat.
2. 2.
   Add the bacon and cook until crispy. Remove the bacon and set aside.
3. 3.
   Season the chicken pieces with salt and pepper, then add them to the pot in a single layer. Cook until browned on all sides. Remove the chicken and set aside.
4. 4.
   In the same pot, add the onion, garlic, mushrooms, carrot, and celery. Cook until the vegetables are softened.
5. 5.
   Return the chicken and bacon to the pot. Pour in the Riesling wine and chicken broth. Add the bay leaf and thyme sprigs. Bring to a simmer.
6. 6.
   Cover the pot and let the chicken simmer for about 45 minutes, or until cooked through and tender.
7. 7.
   Remove the chicken from the pot and set aside. Discard the bay leaf and thyme sprigs.
8. 8.
   Increase the heat to medium-high and let the sauce reduce for about 10 minutes.
9. 9.
   Stir in the heavy cream and cook for an additional 5 minutes.
10. 10.
    Return the chicken to the pot and heat through.
11. 11.
    Serve the Coq au Riesling hot, garnished with fresh parsley.

Treat your ingredients with care...

• Riesling wine — Choose a good quality dry Riesling for the best flavor. If you prefer a sweeter taste, you can opt for a semi-sweet Riesling.
• Chicken — Use bone-in, skin-on chicken pieces for maximum flavor and tenderness. You can also use chicken thighs or drumsticks if preferred.
• Bacon — Look for thick-cut bacon to add a smoky flavor to the dish.
• Mushrooms — Cremini or white button mushrooms work well in this recipe, but you can also use wild mushrooms for a more earthy taste.
• Heavy cream — For a lighter version, you can substitute the heavy cream with coconut cream or omit it entirely.

Tips & Tricks

• For a richer flavor, marinate the chicken in Riesling wine for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve Coq au Riesling with a side of buttery egg noodles or crusty bread to soak up the delicious sauce.
• This dish tastes even better the next day, so consider making it ahead of time and reheating it for a quick and flavorful meal.
• Experiment with different herbs and spices to customize the flavors to your liking.

Serving advice

Coq au Riesling is best served hot, straight from the pot. Garnish each plate with fresh parsley for a pop of color and added freshness. Serve with buttery egg noodles or crusty bread to fully enjoy the flavorful sauce.

Presentation advice

To present Coq au Riesling beautifully, arrange the chicken pieces on a large serving platter and pour the sauce over them. Sprinkle some fresh parsley on top for an elegant touch. Serve the dish family-style, allowing everyone to help themselves to the tender chicken and creamy sauce.