Coq Au Riesling
Recipe type: Entree
Cuisine: German/Alsatian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 ounces thick bacon or pancetta, cut into strips
  • 1 cup chopped shallot
  • 1 cup mushrooms - chestnut or bella
  • 2 smashed garlic cloves
  • 1 Tablespoon fresh thyme
  • 4 chicken thighs, with skin and bone
  • bayleaf
  • nutmeg ( I use whole)
  • 1 Tablespoon flour
  • 1 bottle Riesling (dry or off dry)
  • ½ cup heavy cream
  • ½ large lemon
  • salt and pepper to taste
  • parsley for garnish
  • ,
  1. Marinate (2 hours - overnight) chicken with ½ bottle of Riesling (reserving 2 cups for sauce)
  2. Heat small amount of olive oil or butter in skillet (depending on fat content of bacon)
  3. Brown bacon, remove from pan.
  4. Brown shallots and garlic with thyme remove from pan.
  5. Brown mushrooms, remove from pan. Sprinkle mushrooms with freshly grated nutmeg - approx ½ tsp)
  6. Remove chicken from marinade. Pat dry. Brown chicken, remove from pan.
  7. Pour off most of fat, add flour and remaining 2 cups of wine and deglaze pan.
  8. Add chicken, shallots mixed with garlic and thyme, and bacon.
  9. Chicken skins should not be submerged completely (skins above liquid). Cover partially with lid and cook on low simmer for 40 min.
  10. Add mushrooms and and cook for 15 minutes more.
  11. Remove chicken to separate broiler safe pan and put under broiler to crisp skins
  12. Meanwhile add cream and squeeze of lemon to sauce and thicken. Add salt and pepper to taste.
  13. Layer - sauce, chicken, parsley garnish
I have used boneless skinless thighs and it still works. Just skip crisping the skins under the broiler and keep thighs warm in low oven while preparing sauce.. I prefer bone in/skin on but delicious either way.
Recipe by Tasting Pour by Jade Helm at