Coq au Riesling

Coq au Riesling is a brilliant chicken dish that can make anyone moan!! You should make this if you like chicken.. If you like mushrooms. If you like creamy sauce. If you like Food. This was so so good that I almost licked my spoon {and may be even my bowl.. :)}
The aromas of garlic, mushroom, thyme and wine will waft through your house, teasing your senses and making you swoon ..when you take your first bite!!
Its slow cooked…But So SO worth the time!!

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I made this for DaddyLongLegs P’s bday .which coincided with my blog’s 1st anniversary.This dish is such a classic example of French cooking. I guess a classics a classic for a reason …and this dish proves it brilliantly. As a testament to my moniker I decided to go French for the dday and dished this up..and we were totally blown away by the awesomeness that this was. Yes, I can cook French food!! Thanks Nigel .. 🙂

Perfect accompaniment with this?? A glass of Pinot Noir, mood lighting and the movie Julie and Julia!! 

Whats not to love in this?? Nigel Slater’s foolproof recipe + a bottle of old wine = the MOST AMAZING chicken ever!! 

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I loved how simple the recipe is..and the way the ingredients shine through. There isn’t too much going on at the same time which is exactly how i love my dishes. If you are an usual here (which I love that you are), you must know how much I prefer simple cooking..simple food and a simple life.  I couldn’t care less about showing off to people..or indulging in gossips..I hate politics and really hate it when people pull me in unnecessarily. I simply want to cook. and cook food that I want to eat.. 


What you see right here is one such dish..a dish that I made on a really happy occasion and something that made me really happy. I love French cooking. When I was young I used to think of French cooking as something unattainable and something that only supremely amazing chefs like Marco Pierre could do… or Julia of course. But as my fascination with the cuisine grew, my understanding matured, I realized its a deceptively simple which tries to bring out the flavors of the ingredients without altering it too much…one that loves butter and ze creme.. and of course loves wine! 

But this recipe right here…well, it may not photograph very well, esp since I use skinless chicken thighs..and mushrooms don’t really add color or pizzazz to the dish,..but man do they add flavor!!  The addition of thyme and wine is all you need to make things crazy good..but add some cream into that mix, and what you have got is a True Masterchef class dish!! 

Do make this soon…and turn your Sunday lunch/dinner into a masterchef affair. 

This is best served over some pasta, with a side of greens and some crusty bread.  But I have had the sauce with bread ..and trust me, I couldn’t care less about the pasta…and that’s saying a lot!!

coq au riesling

Coq au vin soon!!


S 🙂

Coq au riesling..SO so good .. Nigel Slater's recipe using mushroom, garlic, thyme and dry wine!!

Coq au Riesling
Prep time
Cook time
Total time
Coq au Riesling is a brilliant chicken dish that can make anyone moan!! You should make this if you like chicken.. If you like mushrooms. If you like creamy sauce. If you like Food. This was so so good that I almost licked my spoon {and may be even my bowl.. :)}
Recipe type: Main course/ dinner
Cuisine: French
Serves: 4
  • 50g butter
  • splash of olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • Thyme(dried) - 1 tbsp
  • 6 chicken pieces on the bone (I used 4 thighs and 2 breasts)
  • 150g button mushrooms, sliced, can use portabellini
  • 500ml Riesling (or any dry white wine of your choice)
  • 250ml cream
  • salt & pepper to taste
  • handful chopped parsley
  • 75g bacon/pancetta, sliced into thin strips(optional)
  • For the chicken:
  • Olive oil, Salt, pepper, red chilli flakes, thyme.. Rubbed well into the chicken.
  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Add the mushrooms and allow to fry for 5 minutes.Do NOT crowd the shrooms.
  6. Add the onion and bacon mixture along with the browned chicken back to the pan.
  7. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
  8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
  9. Add the chopped parsley and season to taste.
  10. Serve with rice, pasta or crusty bread.

3 thoughts

  1. the recipe sounds fantasic…..cant wait to try outdo yourself with each post and the accompany the recipe are always fun

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