Coq Au Riesling
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
What You'll Need
  • 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
  • Roux
  • 4 TBS. butter
  • 4 TBS. flour
  • To Serve
  • chopped parsley
  • fresh baguette
  1. In a thick-bottomed pan, add the butter and olive oil.
  2. Add the chicken and brown on all sides then remove from the pan and set aside.
  3. Add the onions and pancetta and fry until the onions are translucent and the pork has rendered its fat.
  4. Add the minced garlic for about 30 seconds, then remove mixture from pan and set aside.
  5. 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).
  6. Once the chicken is browned, add the mushrooms and cook (with the lid on) for about 5 minutes. Remove from pan.
  7. Add the ingredients for the roux and whisk to combine.
  8. Add the chicken, mushrooms, fingerling potatoes, and onion mixture back into the pan and add the Riesling.
  9. Bring to a boil, then reduce to a simmer and cook for 20 minutes (with lid on).
  10. Then, remove the lid, increase the temperature and add the heavy cream.
  11. Cook for another 5 minutes then serve immediately.
  12. Garnish with freshly chopped parsley and fresh bread!
Recipe by The Blonde Chef at