Entree: France – Alsace – Coq au Riesling (Chicken in Riesling)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 6 oz (170 g) smoked bacon or pancetta, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or grapeseed)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dry Riesling (or other dry white wine typical of Alsace)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) heavy cream or crème fraîche
- 12 oz (340 g) pearl onions, peeled
- 8 oz (225 g) button or cremini mushrooms, halved or quartered if large
- 2 shallots, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped flat-leaf parsley, for garnish

Instructions

1. Pat the chicken pieces dry and season generously with salt and pepper. Heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter in a large heavy-bottomed Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
2. Add the diced bacon to the pot and cook until fat renders and pieces begin to crisp, about 4–6 minutes. Remove with a slotted spoon and set aside with the chicken.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (15 g) butter. Add the shallots and garlic and cook until softened, about 2 minutes. Add mushrooms and pearl onions and sauté until they begin to color, about 5 minutes.
4. Sprinkle the flour over the vegetables, stir to coat, and cook 1 minute to remove raw flour taste. Slowly pour in the Riesling, scraping up browned bits from the bottom of the pot. Add the chicken stock and stir to combine.
5. Return the chicken and bacon to the pot. Add thyme sprigs and bay leaf. Bring to a gentle simmer, then cover and cook on low heat until the chicken is tender and cooked through, about 30–35 minutes (longer if using very large pieces).
6. Remove the thyme sprigs and bay leaf. Stir in the cream and Dijon mustard, simmer uncovered 3–5 minutes to thicken slightly. Adjust seasoning with salt and pepper.
7. Spoon the sauce over the chicken, sprinkle with chopped parsley, and serve immediately with boiled potatoes, buttered spaetzle, or crusty bread to soak up the sauce.