Riesling Braised Chicken (Coq au Riesling)

LeGourmetTV's picture

Aug. 13, 2013

This slow braised chicken recipe makes a hearty tasty stew that is made even better with the wine and cream. Easy to make, and it will impress your family and guests.


Butter 2 Tablespoon
Olive oil 1 Teaspoon (juts a splash)
Onion 2 , sliced
Pancetta 9 Ounce , sliced into thin strips (125 g or bacon)
Garlic cloves 2 , thinly sliced
Bone in chicken thighs 8
Salt and pepper To Taste
Mushroom 8 Ounce , sliced (250g)
Dry riesling wine 500 Milliliter (3/4 bottle)
Cream 1 Cup (16 tbs) (250 ml)



1. Place a large pan over medium heat and melt the butter and oil together in it.

2. Add the onion and pancetta. Stir and fry until the onions are translucent and the pancetta has rendered it’s fat.

3. Stir in garlic and saute for another a minute before removing the mixture with a slotted spoon from the pan.

4. Season the chicken with salt and pepper and place in the pan.

5. Brown the chicken on all sides. Tip the pan up and remove as much fat / oil as possible, then add the mushrooms and fry for another 5 minutes.

6. Put the onion and pancetta mixture back into the pan. Pour in wine and bring to a boil. Turn down the heat, cover and simmer for 25 minutes.

7. Uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.


8. Serve with rice, pasta, crusty bread and veg.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 541Calories from Fat 212

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 902 mg37.58%

Total Carbohydrates 38 g12.7%

Dietary Fiber 1 g4%

Sugars 17 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet