Creamy Coq Au Riesling {Coq Au Vin Blanc}
User Reviews
5
8 reviews
Excellent
-
Servings
4 servings
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Course
Side Dish, Main Course, Soup, Others
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Cuisine
European
Creamy Coq Au Riesling {Coq Au Vin Blanc}
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1/2 yellow onion finely diced, large
- 1 cup Bacon finely chopped
- 4 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 chicken thighs 2 chicken legs
- 1 cup Swiss brown mushrooms Baby Bella mushrooms or Brown mushrooms, sliced
- 1 tbsp thyme chopped
- 1 tbsp parsley chopped
- 2 cups white wine a good wine that you like to drink as well, Riesling variety
- ¾ cup heavy cream
- 2 russet potato medium
- 2 tsp black pepper ground
- salt to taste, if needed
Roux
- 4 tbsp butter
- 4 tbsp flour
To Garnish
- parsley chopped
Serve with
- French bread fresh
- butter
Instructions
- In a thick bottomed pan (I used a lidded cast iron skillet), heat the oil on medium-high heat.
- Season the chicken with salt and pepper and when the oil is hot, brown the chicken pieces in the pan, on all sides. Remove from the pan and set aside. Drain the fat used to brown the chicken.
- In the same pan, add the onion and bacon and fry until the onion has turned translucent and the bacon has rendered all the fat. Add the chopped garlic and saute for a few minutes.
- Add the mushrooms and herbs and cook this for another 5 minutes.
- Remove the mushrooms/onion/bacon from the pan.
- Add the 4 tbsp of butter and let it melt. Sprinkle the flour and whisk to form a smooth paste. Keep stirring this paste for about 2 minutes on medium heat without letting it brown, to cook the flour.
- Return the mushroom/bacon/onion mix to the pan and add the Riesling. Mix till smooth and add the Chicken and Potatoes (cut into chunks). Bring the mix to a boil.
- Reduce the heat and simmer on low heat for about 15 -20 minutes, or until the chicken & potatoes are cooked through.
- Stir in the cream last, and let it heat through for another few minutes.
- Serve immediately with chopped parsley on top and toasted French bread on the side.
Notes
- Note - It was pointed out if the gravy would be too thick with 4 tbsp of flour - If the gravy is too thick, you can absolutely add some chicken stock or water to thin it out. (I did not need to do that when served immediately), however it does thicken greatly as it cools down.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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