Nigel Slater's Coq au Riesling
User Reviews
4.3
330 reviews
Good
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 -6
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Course
Main Course, Dinner
Nigel Slater's Coq au Riesling
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Nigel Slater's Coq au Riesling is a chicken stew that combines bone-in chicken pieces with bacon, onions, garlic, and portobello mushrooms simmered in Riesling wine and finished with cream and chopped parsley. The method uses browning and slow simmering to develop rich flavors and tender meat, resulting in a creamy, wine-infused sauce that complements the earthy mushrooms and smoky bacon.
Description
This Coq au Riesling recipe uses butter and olive oil to brown chicken thighs and drumsticks, locking in juices and creating caramelized edges. Onions and bacon cook until soft and flavorful, while garlic enhances the aroma briefly. Adding mushrooms introduces a meaty texture and earthiness. The dish is brought to a boil with dry white Riesling wine, then covered and simmered until the chicken is fully cooked and tender.
After initial simmering, cream is added to create a rich, smooth sauce, and cooking continues to thicken it while melding flavors. Fresh parsley cut into the sauce at the end adds brightness to the hearty dish. It pairs well with rice, pasta, or crusty bread to soak up the sauce.
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Ingredients
- 50 g butter
- olive oil splash
- 2 onion finely chopped
- 125 g Bacon sliced into thin strips, or pancetta
- 4 garlic thinly sliced, cloves
- 8 chicken pieces I used 4 thighs and 4 drumsticks, on the bone
- 250 g portobello mushrooms sliced, often called portabellini (small portobello
- 500 ml Riesling wine or dry white wine of your choice
- 250 ml cream
- salt to taste
- black pepper to taste
- parsley handful, chopped
Instructions
- Melt the butter and oil together in a large pan.
- Brown the chicken pieces all over and remove from the pan.
- Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
- Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
- Add the mushrooms and allow to fry for 5 minutes.
- Add the onion and bacon mixture along with the browned chicken back to the pan.
- Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
- After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
- Add the chopped parsley and season to taste.
- Serve with rice, pasta or crusty bread.
Genuine Reviews
User Reviews
Overall Rating
4.3
330 reviews
Good
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