Experience French country cuisine with wine with food in a new way
Wine with food unfolds its full effect in this traditional Alsatian dish. Wine and food form a heavenly combination in the Coq au Riesling – tender poultry braised in aromatic Riesling, surrounded by mushrooms, bacon, shallots and fresh herbs. The creamy white wine sauce captures the fine aromas, the meat remains juicy, and the interplay of different textures makes this dish a favourite at festive tables or as a special Sunday treat. In its Alsatian homeland, Coq au Riesling is a culinary symbol of hospitality, regional identity and perfect food pairing. Connoisseurs who want to combine wine and food at a high level are also in the right place here.
Ideal wine pairing: Riesling d’Alsace AOC (Alsace, France)
A dry Riesling from Alsace convinces with freshness, fine citrus and peach notes, elegant minerality and a precise but restrained acidity. These characteristics enhance the delicately creamy sauce, enhance the aroma of the poultry and slightly contrast the buttery, spicy and herbal notes in the dish. The wine always remains present, withstands the rich texture and adds freshness to the glass, so that the coq does not become too heavy.
The Riesling d’Alsace is a prime example of food pairing at eye level: its lively freshness breaks through the creamy, buttery sauce, allows the herb and vegetable aromas to shine and protects the tender poultry from the aromatics of the wine. The slight residual sweetness and salty minerality enhance the aroma of the sauce without overrunning the dish. The subtle fruit combines with the crunchy vegetables, the acidity balances the dish wonderfully.
Further wine recommendations for this dish
Pinot Gris d’Alsace AOC (Alsace, France)
With creamy density, fine opulence and delicate fruit sweetness, Pinot Gris brings texture to the glass that goes particularly well with the buttery sauce and mushrooms. The ripe apple and pear aromas as well as light honey notes enhance the depth of the dish, while the juicy freshness provides balance. Gentle roasted notes of fried bacon are picked up and elegantly elongated.
Sylvaner d’Alsace AOC (Alsace, France)
Light, refreshing, lively: Sylvaner complements the subtle vegetable and herbal notes in the Coq au Riesling, always remaining filigree. The mild acidity and restrained fruit, paired with vegetal hints, make the Sylvaner a versatile, uncomplicated companion – ideal in warmer temperatures or for lighter variants of the dish.
Crémant d’Alsace AOC Brut (Alsace, France)
Fine perlage, notes of green apple and citrus, plus an animating freshness: a brut crémant takes the cream sauce into the glass as light as a feather and underlines the buttery creaminess. Its sparkling elegance cleanses the palate and loosens up the taste of the dish. Perfect for holidays and festively decorated tables.
Pinot Blanc d’Alsace AOC (Alsace, France)
A classic Pinot Blanc from Alsace brings mild fruit, fine floral notes and moderate acidity to the table. The lightness of the wine counteracts the fullness of the dish, the delicate freshness combines ideally with chicken and aromatic mushrooms – a real all-rounder with culinary swing.
Sauvignon Blanc (Marlborough, New Zealand)
Its exotic fruit profile, lively acidity and grassy herbal notes set a modern, international accent. The freshness supports the herbal side of the dish, while lime and gooseberry provide a tangy twist and floral contrast. An aroma experience for those who want a little more finesse and expression.
The recipe:
Coq au Riesling
Cooking utensils
- 1 Schmortopf oder Bräter mit Deckel
- 1 Schneidebrett & Messer
- 1 Holzlöffel
- 1 Schöpflöffel
Ingredients
Für das Geflügel & die Sauce
- 2 Hähnchenkeulen alternativ 4 Hähnchenschenkel
- 50 g Speckwürfel mild geräuchert
- 1 Zwiebel
- 2 Schalotten
- 2 Knoblauchzehen
- 150 g Champignons
- 1 EL Butter
- 2 EL Mehl
- 300 ml Riesling d’Alsace trocken, Elsass
- 150 ml Geflügelbrühe
- 100 ml Sahne
- 1 EL Dijon-Senf
- 2 Zweige Thymian
- 1 Lorbeerblatt
- Salz Pfeffer
Zum Servieren & Garnieren
- Frische Petersilie
- Schnittlauch oder Kerbel fein geschnitten
Preparation
Vorbereitung
- Hähnchenkeulen ggf. in Ober- und Unterschenkel teilen, trocken tupfen und mit Salz, Pfeffer würzen.
- Zwiebel, Schalotten und Knoblauch schälen, fein hacken; Champignons putzen und in Scheiben schneiden.
- Fleisch & Gemüse anbraten
- Butter in einem Bräter erhitzen, Hähnchenteile rundum goldbraun anbraten, herausnehmen.
- Speck, Zwiebeln, Schalotten und Knoblauch im Bratfett glasig schwitzen.
- Champignons zugeben und 2–3 Minuten mitbraten.
Schmoren
- Mit Mehl bestäuben, gut verrühren.
- Riesling und Brühe angießen, Thymian und Lorbeer zugeben, aufkochen.
- Hähnchenteile zurück in den Topf geben, Deckel auflegen und ca. 45–55 Minuten bei mittlerer Hitze schmoren.
Sauce vollenden
- Hähnchenkeulen herausnehmen, Sauce ein wenig einkochen lassen.
- Senf und Sahne unterrühren, nochmals abschmecken.
- Fleisch zurücklegen, alles kurz erwärmen.
Anrichten
- Coq au Riesling in tiefen Tellern anrichten, mit frischer Petersilie, Schnittlauch oder Kerbel bestreuen.
Empfohlene Beilagen
- Buttrige Bandnudeln oder Tagliatelle
- Kartoffelpüree mit Muskat und Frühlingslauch
- Bohnensalat mit Zwiebelvinaigrette
