Name: Coq au Riesling
Yield: 4-6
Ingredients: 4-6 chicken thighs (with skin and bone); 4 tbsp butter; 4 tbsp olive oil; 100 g pancetta, diced; 2 yellow onions, chopped; 1 clove garlic, chopped; 250 g mushrooms (halved if large, leave small ones whole); 500 ml white wine (Riesling); 200 ml heavy cream; 0.5 tbsp Dijon mustard; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp fresh tarragon leaves, chopped; Rice (for serving)

Coq au Riesling

Rated 5.0 stars by 1 users

Servings

4-6

If you've had coq au vin, you probably understand where we're headed. Instead of red wine and rooster, we have crisp Riesling and chicken. Bacon and mushrooms are good friends in this dish. If you haven't let chicken slowly simmer in a lot of white wine, you have something to look forward to. Your kitchen will smell like a young French bistro, and your dinner guests will never think of "tarragon chicken" the same way again. For heaven's sake, don't forget rice for the sauce.

Ingredients

4-6 chicken thighs (with skin and bone)
4 tbsp butter
4 tbsp olive oil
100 g pancetta, diced
2 yellow onions, chopped
1 clove garlic, chopped
250 g mushrooms (halved if large, leave small ones whole)
500 ml white wine (Riesling)
200 ml heavy cream
0.5 tbsp Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste

For Serving:

1 tbsp fresh tarragon leaves, chopped
Rice (for serving)

Directions

Prepare the Pancetta and Onions:

Heat 2 tbsp butter and 2 tbsp olive oil in a large frying pan over medium heat.
Add the pancetta and fry until it begins to color.
Add the chopped onions and garlic, cooking until the pancetta is golden and the onions are soft.
Transfer the pancetta and onion to a plate lined with paper towels to drain.

Cook the Chicken:

Increase the heat and add the remaining 2 tbsp butter and 2 tbsp olive oil to the pan.
Season the chicken thighs with salt and pepper, and fry the skin side until golden and crispy.
Flip the chicken and add the mushrooms. Cook until the mushrooms begin to soften.

Simmer and Cook the Sauce:

Stir the cooked pancetta and onion back into the pan with the chicken and mushrooms.
Pour in the white wine, bring it to a boil, then reduce the heat, cover, and let simmer for 20 minutes.

Finish the Dish:

Add the heavy cream and Dijon mustard to the pan. Let the sauce simmer under the lid for another 10 minutes, or until slightly reduced and the chicken is cooked through.

Serve:

Drizzle the tarragon leaves over the dish just before serving.
Serve with a side of rice to soak up the delicious sauce