Coq au Riesling – A Creamy Alsatian Classic with White Wine
Coq au Riesling is one of those dishes that quietly wins your heart. Less famous than its burgundy cousin, Coq au Vin, this Alsatian version feels gentler, brighter, and more comforting, with tender chicken simmered slowly in aromatic Riesling wine and finished with cream for a luxuriously silky sauce. It’s the kind of meal that fills the kitchen with warmth and makes an ordinary evening feel special, without ever being flashy or complicated.
Rooted in the Alsace region of eastern France, Coq au Riesling reflects the area’s unique culinary identity—French at its core, yet deeply influenced by neighboring Germany. Instead of red wine, Riesling takes center stage, lending delicate acidity and subtle fruitiness that pairs beautifully with chicken, mushrooms, and herbs. The result is a dish that feels rustic yet refined, perfect for Sunday lunches, cozy winter dinners, or anytime you want something deeply satisfying but not heavy.
What makes Coq au Riesling especially charming is its balance. The wine adds brightness, the cream brings richness, and the mushrooms soak up all that flavor like little sponges of comfort. Served with buttery noodles, fluffy rice, or crusty bread, this is the kind of meal that invites you to slow down, pour a glass of wine, and savor every bite.
Ingredients:
- 1 whole chicken, cut into 8 pieces (or 2½–3 lb bone-in chicken thighs and drumsticks)
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 10 oz (300 g) mushrooms, sliced
- 1 tablespoon all-purpose flour
- 2 cups dry Riesling wine
- 1 cup chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- ½ cup heavy cream
- 1 tablespoon fresh parsley, finely chopped
- Optional: a squeeze of lemon juice for brightness
Instructions:
- Season the chicken pieces generously with salt and black pepper on all sides. Let them sit at room temperature for about 15 minutes to ensure even cooking.
- In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat. Once melted and gently bubbling, add the chicken pieces skin-side down.
- Brown the chicken in batches, taking care not to overcrowd the pot. Cook until golden on both sides, about 4–5 minutes per side. Remove the chicken and set aside.
- In the same pot, add the chopped shallots and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the mushrooms and cook until they release their moisture and begin to turn golden, about 5–7 minutes.
- Sprinkle the flour over the mushroom mixture and stir well, cooking for 1 minute to eliminate the raw flour taste.
- Slowly pour in the Riesling wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
- Add the chicken stock, bay leaf, and thyme. Return the chicken pieces to the pot, nestling them into the sauce.
- Reduce the heat to low, cover, and let the chicken simmer gently for 35–45 minutes, until tender and fully cooked.
- Remove the bay leaf and thyme sprigs. Stir in the heavy cream and let the sauce simmer uncovered for 5–10 minutes, until slightly thickened.
- Taste and adjust seasoning with salt, pepper, and a small squeeze of lemon juice if desired.
- Sprinkle with fresh parsley just before serving and enjoy hot.
Coq au Riesling
Ingredients
Equipment
Method
- Season chicken with salt and pepper.
- Brown chicken in butter and olive oil until golden.
- Sauté shallots, garlic, and mushrooms.
- Add flour, wine, stock, herbs, and simmer with chicken until tender.
- Finish with cream and adjust seasoning before serving.
Notes
Tips & Tricks
- Use a dry Alsatian-style Riesling for best results. Avoid sweet Rieslings, which can overpower the sauce.
- Browning the chicken well adds depth and richness to the final dish.
- If the sauce becomes too thick, add a splash of chicken stock or wine to loosen it.
- For extra silkiness, whisk the cream in slowly over low heat to prevent curdling.
Variations
- Add pearl onions for a classic bistro-style touch.
- Swap mushrooms for a mix of wild mushrooms for deeper flavor.
- Replace cream with crème fraîche for a slightly tangier finish.
- Make it alcohol-free by using white grape juice mixed with extra stock (though the flavor will differ).
Serving Suggestions
- Serve with buttered egg noodles or spaetzle for an authentic Alsatian pairing.
- Steamed rice or mashed potatoes soak up the creamy sauce beautifully.
- Add a crisp green salad with vinaigrette to balance the richness.
- Pair with a chilled glass of Riesling or Pinot Blanc.
Storage Information
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of stock or cream if needed.
- Freezing is not recommended, as the cream sauce may separate.
FAQ
- Can I use boneless chicken? Yes, but bone-in chicken provides more flavor.
- Is this dish very wine-forward? No, the wine mellows during cooking, leaving a balanced, gentle flavor.
- Can I make it ahead? Absolutely—Coq au Riesling often tastes even better the next day.
History / Fun Facts
Coq au Riesling originates from Alsace, a region famous for its white wines and hearty yet elegant cuisine. Unlike Coq au Vin, which was traditionally made to tenderize tough rooster meat, Coq au Riesling focuses on harmony and refinement, showcasing the local wine rather than masking it. It’s a true reflection of Alsatian cooking—simple ingredients, careful technique, and unforgettable comfort.
