Coq au Riesling
Updated June 6, 2024
- Total Time
- 1½ hours plus overnight refrigeration (optional)
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces sliced bacon, sliced crosswise into 1-inch pieces
- 3medium onions, peeled and roughly chopped
- 10chicken thighs, with skin and bone
- 8ounces button mushrooms, halved
- 2 or 3garlic cloves, peeled and minced
- ¼cup chopped Italian parsley
- 3tablespoons chopped tarragon
- 1bottle dry or off-dry riesling wine (750 ml)
Nutritional analysis per serving (6 servings)
996 calories; 68 grams fat; 19 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 61 grams protein; 551 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
- Step 2
Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
- Step 3
Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
- Step 4
To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.
Private Notes
Comments
After reading the reviews about the flavor being to winey tasting I thought to leave my first ever note.
Whenever you cook with wine you need to let it simmer without the cover of the pot on to let the alcohol boil out and evaporate. You can smell it and when the alcohol scent is no longer detectable cover the pot. You end up with great taste but no alcohol flavor which although is sometimes left in desserts should never be tasted in food.
Pearls before wine?
I have made this with and without bacon. Bacon is not necessary, but adds nice flavor. Try thyme in place of tarragon.
Not sure about mushrooms, perhaps add pearl onions. This dish is definitely better made the day before you plan to serve it. Add 1/8-1/4 tsp crushed red pepper to the recipe. It adds a nice zing.
I have to say I much prefer a more traditional version of this dish, with the omitted cream, such as the perfectly orthodox Larousse Gastronomique recipe. This version is just too bright, acidic, almost metallic, and just pleads for fat and thickness. I saved this dish by removing half the liquid at the end and thickening it with cream and egg yolks, then pouring this sauce over the chicken to serve. This took it from harsh to silky-pleasant.
Smashing recipe. Followed to a tee and it came out absolutely loaded with flavors I totally loved. Easy to make, no muss no full. A true keeper.
I followed the notes and used half stock and half wine. I love this dish!