Coq au Riesling

Name: Coq au Riesling
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 8 ounces sliced bacon, sliced crosswise into 1-inch pieces; 3 medium onions, peeled and roughly chopped; 10 chicken thighs, with skin and bone; 8 ounces button mushrooms, halved; 2 or 3 garlic cloves, peeled and minced; 1/4 cup chopped Italian parsley; 3 tablespoons chopped tarragon; 1 bottle dry or off-dry riesling wine (750 ml)

By Nigella Lawson

Updated June 6, 2024

Coq au Riesling — Craig Lee for The New York Times

Total Time: 1½ hours plus overnight refrigeration (optional)
Rating: 5(2,304)
Comments: Read comments

The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. And since I always think that the breast meat of a chicken can be a bit stringy when cooked for a long time, I instead choose thigh portions. So no dismembering of a carcass is required either.

Featured in: At My Table; Simply French: Comfort Food With Style

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Ingredients

Yield:4 to 6 servings

8ounces sliced bacon, sliced crosswise into 1-inch pieces
3medium onions, peeled and roughly chopped
10chicken thighs, with skin and bone
8ounces button mushrooms, halved
2 or 3garlic cloves, peeled and minced
¼cup chopped Italian parsley
3tablespoons chopped tarragon
1bottle dry or off-dry riesling wine (750 ml)

Ingredient Substitution Guide

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Preparation

Step 1
Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
Step 2
Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
Step 3
Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
Step 4
To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.

Ratings

5 out of 5

2,304 user ratings

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Comments

Mickey7 years ago

After reading the reviews about the flavor being to winey tasting I thought to leave my first ever note.
Whenever you cook with wine you need to let it simmer without the cover of the pot on to let the alcohol boil out and evaporate. You can smell it and when the alcohol scent is no longer detectable cover the pot. You end up with great taste but no alcohol flavor which although is sometimes left in desserts should never be tasted in food.

Patrick6 years ago

Pearls before wine?

Anne H7 years ago

I have made this with and without bacon. Bacon is not necessary, but adds nice flavor. Try thyme in place of tarragon.
Not sure about mushrooms, perhaps add pearl onions. This dish is definitely better made the day before you plan to serve it. Add 1/8-1/4 tsp crushed red pepper to the recipe. It adds a nice zing.

BeeInNYC3 hours ago

Smashing recipe. Followed to a tee and it came out absolutely loaded with flavors I totally loved. Easy to make, no muss no full. A true keeper.

Jams2 months ago

I followed the notes and used half stock and half wine. I love this dish!

Mark3 months ago

Like others pointed out it’s a little weak on flavor, it definitely needs salt & pepper. I also added chicken demiglace. I would have put it on the chicken initially, maybe dusting them in flour as the sauce was runny. I added a little cream at the end. Overall, I would make it again, but maybe let it marinate over night (next time).

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