Today’s post is extra special. Partly because I’m finally sharing a dish I’ve wanted to make since forever and because I get to share a little bit about a collaboration with one of my favorite cooking companies!
While I was exploring the Le Creuset Outlet a few months ago, I started talking to the manager about TBC and, long story short, she let me walk out with a few gorgeous pieces to use for the blog! (How lucky am I?!) One of those pieces was this incredible brasier (picture above) and as soon as I saw it, I knew exactly what I was going to make. The classic French dish, Coq Au Riesling. Side-bar: Guys, I’m such a geek. I was so excited about this dish that I made this the same day! I just couldn’t wait! And, let me tell you, I want one of these for myself! Who knew that browning chicken could be so effortless?
If you haven’t heard of Coq Au Riesling, it’s a braised chicken dish served in a creamy wine sauce with mushrooms and garlic and is basically the best thing I’ve ever tasted. The chicken stays so moist (I cringe at that word, but it’s the perfect descriptor) and tender that it quite literally falls off the bone. Seriously. And because this is a fairly old recipe, think 20th century, there are many different renditions of this dish so I adapted my version from Nigel Slater’s original recipe. Words cannot even describe how delicious this is.
Enough about how amazing this dish is, let’s get you the recipe so you can make this ASAP! First, add the butter to a heavy-bottomed pan (I used this one from Le Creuset) and add a touch of olive oil. Then add the chicken (I used 2 breasts and four drumsticks) and brown all over then remove from the pan, leaving the oil behind. Next, add the onions and pancetta and fry until the onions are translucent and the pork fat has rendered. Add the garlic and allow to cook for another 30 seconds then remove the mixture from the pan and set aside.
Place the chicken skin-side down in the pan (be sure to season with salt and pepper first) and brown again on all sides (I added some fresh sage during this step, as well). Add the mushrooms and cook for about 5 minutes. Remove mixture from the pan. Add the butter and flour and whisk together to form a roux. Add the chicken, mushrooms and onion mixture back into the pan and pour in the wine. Bring to a boil then reduce to a simmer, cover and cook for about 15 minutes.
After 15 minutes have passed, remove the lid, increase the temperature and add the cream. Cook for another 5 minutes and serve with chopped parsley and a fresh baguette!
What you are left with is a creamy, decadent dish with incredible depth of flavor! In fact, this would be the perfect dish to serve at a holiday get together! Your friends and family will be so impressed!
- 2 yellow onions finely diced
- 1 cup pancetta finely chopped
- 4 tbs. butter
- 1 tbs. olive oil
- 3 garlic cloves minced
- 2 chicken breasts and 4 drumsticks (bone-in)
- 1 cup of bella mushrooms
- 1 tbs. freshly chopped sage (optional)
- 2 cups Riesling White Wine (or cooking wine of your choice)
- 1 cup heavy cream
- 1 cup fingerling potatoes
- 4 TBS. butter
- 4 TBS. flour
- To Serve
- chopped parsley
- fresh baguette
- In a thick-bottomed pan, add the butter and olive oil.
- Add the chicken and brown on all sides then remove from the pan and set aside.
- Add the onions and pancetta and fry until the onions are translucent and the pork has rendered its fat.
- Add the minced garlic for about 30 seconds, then remove mixture from pan and set aside.
- Season the chicken with salt and pepper, then place skin-side-down in the pan and brown all over. (I added 1 tbs. of freshly chopped sage during this step as well but it is optional).
- Once the chicken is browned, add the mushrooms and cook (with the lid on) for about 5 minutes. Remove from pan.
- Add the ingredients for the roux and whisk to combine.
- Add the chicken, mushrooms, fingerling potatoes, and onion mixture back into the pan and add the Riesling.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes (with lid on).
- Then, remove the lid, increase the temperature and add the heavy cream.
- Cook for another 5 minutes then serve immediately.
- Garnish with freshly chopped parsley and fresh bread!
* Disclaimer: I don’t drink wine because of personal reasons, however, I do occasionally cook with it. I am simply careful to cook the alcohol out of the dish before tasting.