Coq au Vin Recipe using Riesling
Coq au Riesling is a beautiful variation on the classic French coq au vin, hailing from the Alsace region where crisp, aromatic Riesling wines are the local specialty. This elegant dish showcases how a different wine can completely transform a traditional recipe, creating something lighter yet equally sophisticated.
What makes this dish so special is the way the Riesling's natural acidity and subtle fruitiness complement the rich chicken and creamy sauce. Unlike the robust red wine versions, this white wine adaptation creates a more delicate, refined flavour profile that feels both comforting and elegant.
The technique here is all about building layers of flavour whilst maintaining the clean, bright character of the wine. The bacon lardons and mushrooms provide depth and texture, whilst the reduced chicken stock concentrates the savoury elements. The final addition of double cream creates that luxurious sauce that Alsatian cuisine is renowned for.
This is sophisticated comfort food at its finest - perfect for entertaining or when you want to treat yourself to something special. It's proof that sometimes the most elegant dishes come from regional variations on classics, where local ingredients and traditions create something uniquely wonderful.
What You'll Need
Serves 4
| Pure Chicken Stock | 500ml |
|---|---|
| Chicken Legs | 4 (or 8 thighs/drumsticks bone in) |
| Riesling Wine | 300ml |
| Chestnut Mushrooms | 250g, quartered |
| Double Cream | 250ml |
| Bacon Lardons | 130g |
| Onion | 1, diced |
| Unsalted Butter | 30g |
| Flat Leaf Parsley | 30g, finely chopped |
| Garlic Cloves | 3-5, minced |
| Bay Leaves | 2 |
| Fresh Thyme | 1 sprig |
| Vegetable Oil | For cooking |
| Cornflour | For thickening (optional) |
| Seasoning | Salt & Pepper |
How To Make It
In a deep pan fry the lardons over a medium heat for 3-4 minutes. Add the butter, then the mushrooms and continue to cook until lightly coloured. Remove and place to one side.
Season the chicken all over. Add a little oil to the pan, turn the heat up and fry the chicken, skin side down, until richly coloured. Turn the chicken over and seal on the underside. Take the pan off the heat, remove the chicken and put to one side.
Place the pan back onto a low heat. Add the onion, lightly colour, then add the wine and deglaze the pan.
Place the chicken back into the pan along with the garlic, thyme and bay leaves. Cover with a lid and simmer gently until the chicken is cooked (approx 30mins).
Whilst the chicken is cooking, place the Pure Chicken Stock into another pan, defrost and bring to a rapid boil, reducing to approximately 150ml.
Once the chicken is cooked, remove from the pan and keep warm.
Pass the liquid through a sieve into a jug. Wipe the pan out and return the liquid to the pan. Add the cream and bring to a simmer.
Add the chicken to the sauce, with any juices it may have released. Thicken the sauce to your desired consistency with slaked cornflour.
Taste and season to your liking. Now add the bacon, mushrooms and freshly chopped parsley.
Heat gently for a couple of minutes and serve.
Chef's Tip
The key to perfect Coq au Riesling is using a good quality, dry Riesling - avoid overly sweet wines as they can make the sauce cloying. The stock reduction whilst the chicken cooks is crucial for concentrating flavours, so don't skip this step even though it requires an extra pan.
