Coq au Riesling
Updated June 5, 2024
Craig Lee for The New York Times
- Total Time
- 1½ hours plus overnight refrigeration (optional)
- Rating
- Comments
- Read comments
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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
¼ cup chopped Italian parsley
3 tablespoons chopped tarragon
1 bottle dry or off-dry riesling wine (750 ml)
Nutritional analysis per serving (4 to 6 servings)
13 grams carbs; 340 milligrams cholesterol; 996 calories; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 19 grams saturated fat; 68 grams fat; 2 grams fiber; 551 milligrams sodium; 61 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
After reading the reviews about the flavor being to winey tasting I thought to leave my first ever note.
Whenever you cook with wine you need to let it simmer without the cover of the pot on to let the alcohol boil out and evaporate. You can smell it and when the alcohol scent is no longer detectable cover the pot. You end up with great taste but no alcohol flavor which although is sometimes left in desserts should never be tasted in food.
Pearls before wine?
I have made this with and without bacon. Bacon is not necessary, but adds nice flavor. Try thyme in place of tarragon.
Not sure about mushrooms, perhaps add pearl onions. This dish is definitely better made the day before you plan to serve it. Add 1/8-1/4 tsp crushed red pepper to the recipe. It adds a nice zing.
This was great. I added a few shakes of Maggi seasoning and some fish sauce when sautéing the mushrooms to add umami.
I cook this in a nonstick or stainless sauteuse, so I can get a good sear on those thighs. Less bacon, more mushrooms, and I add carrots. I buy a good wine, and pour a glass for myself. The rest goes in. I let the alcohol boil off, and then it all goes in the oven at 375 uncovered for about an hour, hour fifteen. Skin’s exposed, staying crispy. Meat’s submerged, getting good and tender. I plate the veggies with a slotted spoon, leaving a fair bit of that fatty liquid behind. Nice crispy thigh on top of the veggies. This way I can serve it the night of, and it’s all delicious. Salad after. Everyone raves.
Why does everyone want to add pearl onions to this ? They aren't in the original recipe, anywhere, and probably for a reason. Go make your coq au vin if you insist.