Chicken w/ Mushrooms and Riesling Cream Sauce

I kept seeing recipes for coq au riesling in various places. I’ve never been a coq au vin person (color maybe?) but a white wine braised chicken sounded yummy and I love riesling. So i took a look at a few recipes and wound up with the below. It came out pretty rocking!

Serves: 4 hungry
Time: 1 1/2 hours

Mise en Place
4 tbs butter 1 medium onion, sliced
1 cup chicken stock 12 oz mushrooms, sliced
1/2 cup riesling 1 tbs parsley, minced
1/2 cup cream 4 sprigs thyme
kosher salt MEATS
pepper 1 whole chicken, cut into 10 pieces
4 strips bacon, cut into lardons

1 dutch oven, medium heat
1 oven, at 325
1 skillet
1 paper towel lined plate
1 plate

Step Action
1 cut chicken up and season with salt and pepper, reserving wings and back for stock making
2 cook bacon lardons in dutch oven, when just crisp evac to paper towel lined plate
3 brown chicken a few minutes a side in two batches, when done evac to plate
4 cook onion till soft and a little carmelized, about 12-15 minutes
5 add stock, thyme, bring to a boil
6 put chicken into pot along with any juices, cover, and put in oven. bake for 40 minutes
7 meanwhile, open the riesling have a glass
8 in the skillet, melt butter and cook mushrooms till they have carmelized a bit. turn off heat
9 when chicken is done, evac from oven, and evac chicken to a plate discarding thyme sprigs
10 add riesling and bring to a boil for 1 minute
11 take off heat and let cool for one minute
12 whisk in cream in a steady stream, then let reduce to desired thickeness
13 add in chicken, mushrooms, bacon, and parsley. stir to combine
14 plate

Props – NYT cooking, serious eats, food and wine, jamie oliver, amanda hesser
Notes – next time i might try using some sour cream to make the sauce thicker. and maybe use dry vermouth instead of riesling and maybe a hint of mustard?

Categories: Mains

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