Go Back
–+ servings
Wein zum Essen Coq au Riesling mit goldbraunem Hähnchen, cremiger Rieslingsauce & Riesling d’Alsace auf französischem Terrassentisch

Coq au Riesling

Coq au Riesling is a classic specialty from Alsace: tender chicken stews in dry Riesling, combined with bacon, mushrooms, shallots and aromatic herbs. The creamy, creamy white wine sauce combines all ingredients to create an elegant, finely aromatic composition. With little effort, a universally loved main course is created, which shines both as a Sunday roast and at a festive dinner with matching wine. Especially together with a Riesling from Alsace, this dish is a prime example of real food pairing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main course, Classic, Stew
Cuisine Alsatian, French, Regional
Servings 2 Persons
Calories 780 kcal

Cooking utensils

  • 1 Schmortopf oder Bräter mit Deckel
  • 1 Schneidebrett & Messer
  • 1 Holzlöffel
  • 1 Schöpflöffel

Ingredients
  

For the poultry & sauce

  • 2 Chicken drumsticks alternatively 4 chicken thighs
  • 50 g Bacon cubes mildly smoked
  • 1 Onion
  • 2 Scallions
  • 2 Garlic
  • 150 g Mushrooms
  • 1 tbsp butter
  • 2 tbsp flour
  • 300 Ml Riesling d'Alsace dry, Alsace
  • 150 Ml Poultry broth
  • 100 Ml Cream
  • 1 EL Dijon mustard
  • 2 sprigs thyme
  • 1 Bay leaf
  • Salt Pepper

For serving & garnish

  • Fresh parsley
  • Chives or chervil finely sliced

Preparation
 

Preparation

  • If necessary, divide the chicken legs into thighs and lower legs, pat dry and season with salt and pepper.
  • Peel and finely chop the onion, shallots and garlic; Clean the mushrooms and cut into slices.
  • Searing meat and vegetables
  • Heat the butter in a roasting pan, fry the chicken pieces until golden brown all over, remove.
  • Sweat the bacon, onions, shallots and garlic in the frying fat until translucent.
  • Add the mushrooms and fry for 2-3 minutes.

Braise

  • Dust with flour and mix well.
  • Pour in the Riesling and broth, add the thyme and bay leaf, bring to the boil.
  • Return chicken pieces to pot, cover and braise over medium heat for about 45-55 minutes.

Finishing the sauce

  • Remove the chicken legs, reduce the sauce a little.
  • Stir in the mustard and cream, season again.
  • Put the meat back, heat everything briefly.

Wreak

  • Arrange the coq au Riesling in deep plates, sprinkle with fresh parsley, chives or chervil.

Recommended Accompaniments

  • Buttery tagliatelle
  • Mashed potatoes with nutmeg and spring onions
  • Bean salad with onion vinaigrette

Nutritional values per portion

Calories: 780kcalCarbohydrates: 19gProtein: 54gFat: 46g
Keyword Coq au Riesling, Alsace, Poultry, Riesling, Wine accompaniment, White wine
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat