Best 4 Coq Au Riesling Recipes

Immerse yourself in the tantalizing world of French cuisine as we delve into the captivating realm of coq au riesling, a delightful dish that epitomizes the exquisite flavors of Alsace. This classic recipe, pronounced "kok-oh-ree-sling," takes its name from the tender chicken pieces lovingly braised in a rich and flavorful sauce infused with the aromatic complexity of Riesling wine. Prepare to embark on a culinary journey that promises to delight your taste buds and transport you to the heart of Alsatian gastronomy.

Check out the recipes below so you can choose the best recipe for yourself!

COQ AU RIESLING

Coq au Riesling image

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.

Provided by Nigella Lawson

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

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)

Steps:

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.
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.
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.
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.

Nutrition Facts : @context http, Calories 842, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 57 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 16 grams, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams

COQ AU RIESLING

Coq Au Riesling image

I have always loved the Alsatian version of coq au vin and this is it in a stunningly streamlined version. I replace the onion with leek, buy lardons ready cubed and buy chicken thighs. The brown meat is always best in a stew. In fact, nearly always best full stop. I don't bother to sear the meat, which really means you need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets then it is probably more helpful to think in terms of boned weight, rather than number of portions: go, here, for about a kilo and a quarter/ two and three quarter pounds.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons garlic oil
Ingredients and Directions
1 cup bacon lardons
1 leek, finely sliced
12 skinless chicken thighs or 2 3/4 pounds thigh fillets
3 bay leaves
10 ounces oyster mushrooms torn into strips (4 cups)
1 bottle Riesling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 to 2 tablespoons freshly chopped dill leaves
Buttered noodles, optional

Steps:

Heat the oil in a casserole or large wide pan and fry the lardons until crisp.
Add the sliced leeks and soften them with the lardons for a minute or so.
Tip in the chicken thighs, bay leaves, torn mushrooms and wine.
Season with salt and pepper and bring to the boil, cover the pan and simmer gently for an hour. Like all stews this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and with some buttered noodles, if using.

COQ AU RIESLING

Coq au Riesling image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 Poussins (baby chickens), about 1 1/4 pounds each
Salt and freshly ground pepper
1/3 cup minced shallots
4 sprigs fresh thyme, or 2 teaspoons dried thyme leaves
1 1/4 cup dry Riesling wine
2 tablespoons olive oil
1 1/4 cups fresh chicken stock or canned chicken broth
24 pearl onions, peeled and boiled for 10 minutes
12 large wild mushrooms, stemmed and cut into 1/2-inch pieces
4 small or baby turnips, trimmed and cut into 1/2-inch pieces and blanched for 2-3 minutes
4 carrots, peeled and cut into 1/2-inch pieces and blanched for 2-3 minutes
2 tablespoons chopped fresh tarragon or 2 l/2 teaspoons dried
6 thick slices bacon, diced and Sauteed

Steps:

Cut each poussin into 6 serving pieces, and season with salt and pepper. Place in a bowl, add shallots and thyme, and mix well. Add wine, cover, and marinate in refrigerator for 12 hours.
Preheat oven to 350 degrees. Remove pieces of poussin from marinade, and pat dry. Reserve marinade. In a large skillet, heat olive oil over medium-high heat. Add as many poussin pieces as will fit without crowding in one layer, skin side down, and sear until golden brown; remove from pan. Repeat with remaining poussin pieces.
Divide poussin pieces among 6 3-cup ovenproof casseroles. (Dish may also be prepared in a large Dutch oven.) Deglaze skillet with a little chicken broth, and add liquid to casseroles along with vegetables, tarragon, bacon, reserved marinade, and remaining chicken broth. Cover and bake for about 45 minutes.

COQ AU RIESLING

Coq Au Riesling image

A great recipe, compliments of Nigella Lawson. I will quote what she said with reference to the heavy cream. "I tend not to add any cream the first time around, which is why it is listed as optional. But, if a small amount of stew is left over, I add a little heavy cream and make a pasta sauce".

Provided by dojemi

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces bacon, cut into 1/4-inch disc (1 cup)
2 tablespoons garlic-infused olive oil
1 leek, thinly sliced
12 medium skinless chicken thighs (3 3/4 lbs with bones)
1 (750 ml) bottle riesling wine
10 ounces oyster mushrooms, torn into strips (4 cups)
3 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
heavy cream (optional)
1 -2 tablespoon fresh dill (chopped)

Steps:

In a dutch oven, cook bacon in garlic-infused oil on medium for 8 minutes or until browned.
Add leek and cook about 3 minutes or until softened.
To leek mixture in Dutch oven, add chicken thighs, wine, mushrooms, bay leaves, 1/2 teaspoon salt and 1/4 teaspoon coarsely ground pepper; heat to boiling on high.
Reduce heat to medium-low; cover and cook 35 to 40 minutes or until chicken is cooked through.
Remove Dutch oven from heat; skim off fat and discard.
Discard bay leaves and, if you like, stir 2 tablespoons to 1/4 cup heavy cream into chicken mixture; heat through.
Sprinkle with chopped dill to serve with huge piles of buttered noodles.

Nutrition Facts : Calories 342, Fat 21.8, SaturatedFat 6.3, Cholesterol 25.7, Sodium 525.2, Carbohydrate 8.5, Fiber 1.4, Sugar 1.9, Protein 6.3

Tips for Making the Best Coq Au Riesling:

Make sure to use a good quality Riesling wine. A dry or semi-dry Riesling will work best.
Use a heavy-bottomed pot or Dutch oven for cooking the chicken. This will help to prevent the chicken from sticking to the pot.
Sear the chicken until it is golden brown before adding the wine. This will help to develop flavor.
Add the Riesling wine, chicken broth, and herbs to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
Serve the Coq Au Riesling with egg noodles, mashed potatoes, or rice.

Conclusion:

Coq Au Riesling is a classic French dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its rich and flavorful sauce, Coq Au Riesling is sure to be a hit with your family and friends.