Entree: France – Lorraine – Coq au Riesling (Chicken braised in Riesling wine with bacon, mushrooms, and aromatic vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 4 oz (115 g) smoked bacon or pancetta, cut into 1/2-inch (1 cm) lardons
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 shallots, peeled and halved
- 3 cloves garlic, smashed
- 8 oz (225 g) button or cremini mushrooms, halved or quartered
- 1 1/2 cups (360 ml) dry Riesling wine
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) tomato paste
- 1 bouquet garni (sprig thyme, 1 bay leaf, parsley stems tied)
- 1 tsp (5 g) Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 2 tbsp (30 ml) crème fraîche or heavy cream (optional, for finishing)

Instructions

1. Pat chicken pieces dry and season lightly with salt and pepper. In a large Dutch oven, cook bacon lardons over medium heat until crisp; remove with a slotted spoon and reserve fat.
2. Add 1 tbsp butter and 1 tbsp olive oil to the bacon fat. Brown chicken pieces in batches, skin-side down first, until golden on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Add remaining butter and olive oil to the pot. Sauté shallots and garlic until softened, about 3 minutes. Stir in mushrooms and cook until they start to color, about 4 minutes.
4. Sprinkle flour over vegetables and stir to coat for 1 minute. Stir in tomato paste, then slowly pour in Riesling while scraping up browned bits from the bottom of the pot.
5. Return chicken and reserved bacon to the pot. Add chicken stock, bouquet garni, and Dijon mustard. Bring to a gentle simmer, cover, and braise on low heat until chicken is tender, about 35–45 minutes.
6. Remove chicken to a serving dish and keep warm. Discard bouquet garni. If the sauce is thin, simmer uncovered to reduce to desired consistency. For a silkier finish, whisk in crème fraîche or heavy cream off heat.
7. Adjust seasoning with salt and pepper. Spoon sauce, mushrooms, and bacon over the chicken. Garnish with chopped parsley and serve with buttered noodles, boiled potatoes, or crusty bread.