Nigel Slater Coq Au Riesling

Nigel Slater Coq au Riesling is a comforting, flavorful dish that brings together tender chicken, smoky bacon, earthy mushrooms, and a rich, creamy Riesling sauce.

This easy Coq au Riesling is perfect for a cozy meal, offering a sophisticated blend of flavors that pairs beautifully with simple sides like rice, pasta, or crusty bread.

Ingredients Needed:

• 50 g butter
• splash of olive oil
• 2 onions: finely chopped
• 125 g bacon or pancetta: sliced into thin strips
• 4 garlic cloves: thinly sliced
• 8 chicken pieces (4 thighs and 4 drumsticks) on the bone
• 250 g portabellini mushrooms: sliced
• 500 ml Riesling or dry white wine of your choice
• 250 ml cream
• salt and pepper: to taste
• handful of chopped parsley

How To Make This Coq Au Riesling:

1. Melt butter and oil: In a large pan, melt the butter together with a splash of olive oil.
2. Brown the chicken: Add the chicken pieces to the pan and brown them all over. Once browned, remove the chicken from the pan and set it aside.
3. Fry the onions and bacon: Add the finely chopped onions and bacon to the same pan. Fry them until the onions are soft and translucent, and the bacon has rendered its fat.
4. Add garlic: Stir in the garlic and let it sauté for 30 seconds, then remove this mixture from the pan while leaving the fat behind.
5. Cook the mushrooms: In the same pan, fry the mushrooms for about 5 minutes until they are browned.
6. Combine the ingredients: Return the onion-bacon mixture and the browned chicken pieces to the pan.
7. Add wine: Pour in the Riesling and bring the mixture to a boil. Reduce the heat, cover the pan, and allow the chicken to simmer for 15-25 minutes until fully cooked.
8. Add the cream: After 15 minutes of cooking, uncover the pan, increase the heat slightly, and add the cream. Let it cook for another 10 minutes until thickened.
9. Finish with parsley: Stir in the chopped parsley, season the dish with salt and pepper, and adjust to taste.

Recipe Tips

• Bone-in chicken pieces: Bone-in pieces add more flavor to the dish, but you can also use boneless thighs if preferred for easier serving.
• Mushrooms: Portabellini mushrooms add depth, but feel free to use other varieties like button or cremini mushrooms.
• Don’t rush the simmering: Letting the chicken cook slowly in the wine ensures it’s tender and infused with flavor.

How To Store & Reheat Leftovers

Storing in the Fridge: Allow the dish to cool completely, then store it in an airtight container in the fridge for up to 3 days.

Freezing: You can freeze Coq au Riesling for up to 2 months. Let the dish cool, then transfer to a freezer-safe container. To thaw, place in the fridge overnight.

Reheating: Reheat leftovers in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of water or cream if the sauce becomes too thick.

Nutrition Facts

• Calories: 550 kcal
• Protein: 35 g
• Fat: 38 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Sugar: 3 g

Try More Nigel Slater Recipes:

• Nigel Slater Christmas Pudding
• Nigel Slater Mulled Lamb
• Nigel Slater Vegetable Stew
• Nigel Slater Stilton Puffs