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Coq Au Riesling

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets, then it is probably more helpful to think in terms of boned weight, rather than the number of portions: go, here, for about 1.25 kilos.

I tend not to add any cream to this first time around but, if I have a small amount left over, I add a little double cream and turn it into a pasta sauce. I like to eat my Coq au Riesling as they do in Alsace, with a huge pile of buttered noodles. Whether you add cream or not is entirely up to you.

I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets, then it is probably more helpful to think in terms of boned weight, rather than the number of portions: go, here, for about 1.25 kilos.

I tend not to add any cream to this first time around but, if I have a small amount left over, I add a little double cream and turn it into a pasta sauce. I like to eat my Coq au Riesling as they do in Alsace, with a huge pile of buttered noodles. Whether you add cream or not is entirely up to you.

Coq Au Riesling
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 2 tablespoons garlic infused olive oil
  • 150 grams bacon lardons
  • 1 leek (finely sliced)
  • 12 boneless, skinless chicken thighs
  • 3 bay leaves
  • 300 grams oyster mushrooms (torn into strips)
  • 1 x 750 millilitres bottle riesling
  • 1 splash of double cream (optional)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon chopped fresh dill (to serve)
  • 2 tablespoons garlic flavored oil
  • 1 cup bacon lardons
  • 1 leek (finely sliced)
  • 12 boneless, skinless chicken thighs
  • 3 bay leaves
  • 10 ounces oyster mushrooms (torn into strips)
  • 26 fluid ounce bottle riesling
  • 1 splash of heavy cream (optional)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon chopped fresh dill (to serve)

Method

  1. Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
  2. Add the sliced leek and soften it with the lardons for a minute or so.
  3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
  4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the double cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.
  1. Heat the oil in a casserole or large, wide pan and fry the lardons until crisp.
  2. Add the sliced leek and soften it with the lardons for a minute or so.
  3. Cut chicken thighs into 2 or 3 pieces each, tip them into the pan with the bay leaves, torn mushrooms and wine.
  4. Season with salt and pepper to taste and bring to the boil, cover the pan and simmer gently for 30-40 minutes, stirring in the heavy cream for the last couple of minutes if you want. Like all stews, this tastes its mellowest best if you let it get cold and then reheat the next day. But it's no hardship to eat straight off. Whichever, serve sprinkled with dill and together with some buttered noodles.

Tell us what you think

What 18 Others have said

  • I confess that I made this recipe just for myself, because it was so simple and fast after a long day at work. It was absolutely awesome for lunches the next couple of days too. Needless to say, it attracted several co-workers who were attracted by the savory, sweet aroma from being warmed up in our break area.

    Posted by Gregie on 6th December 2016
  • How much cream do you add?

    Posted by EileenBowden on 15th February 2012
  • Really delicious. I made this for friends, who brought some lovely German wines to go with. I only have one quibble ... I only used a half a bottle of wine, and it was still awfully soupy. I poured off the broth and reduced it until it was syrupy. Worked wonderfully.

    Posted by mcp on 27th January 2015
  • I made this with buttered fusili, and took the left over fusili and dumped it into the leftovers. OMG did this make it even tastier!!!

    Posted by maat1976 on 3rd January 2015
  • It is that slow cooker time of year again. Everything thrown in (with a can of cider rather than Riesling) except the mushrooms which I will add later and looking forward to having this with some rice tonight and the leftovers with pasta, a little cream or crème fraiche, garlic and a hint of chilli.

    Posted by Bristol Magpie on 13th November 2014
  • I could make this in my sleep at this point and I love it. A crowd pleaser and a dream for the cook - what could be better! I usually serve with salad, but lots of time we just put in bowls and dip in a baguette instead of noodles. Comfort food at it's best!

    Posted by akaz on 13th June 2014
  • Do you know why I love Nigella's recipes? Because you can put everything in a pan and just leave it to cook. And when you're done, you are rewarded with an impressive meal that looks like way more effort was put in than is actually the case. Nigella, you're a rockstar. http://ruminator.co.nz/coq-au-riesling2/

    Posted by kimcooksforyou on 5th March 2014
  • I love this and have been making it for years. It also works well in a slow cooker. Just chuck everything in except the mushrooms. Add these about an hour before the end of cooking time so they retail some bite. If for a mid week meal I use a large can of cider rather than reisling and top up with chicken stock. I always make a huge pot as left overs are great with pasta (as Nigella says add cream) or make soup adding cooked floury potatoes to thicken.

    Posted by Bristol Magpie on 25th November 2013
  • This is such a great recipe. I usually serve it with buttery orzo (or torpedoes, as they are known in our house) tossed with some chopped herbs.

    Posted by Foodycat on 13th September 2013
  • How easy is this! I added baby sweet carrots and kifler potatoes; the result?? Simply scrumdelicious!!

    Posted by Lizzie4Allan on 7th August 2013
  • Love this so much it's become one of my signature dishes for dinner parties! I don't use chicken thigh fillets though I use meat on the bone & also tend to cook it the day before & reheat which allows all the lovely flavours to do their best overnight!

    Posted by Davidoo9 on 24th June 2013
  • I used this as a filling for a pie... It was so delicious!!

    Posted by Sherlocky on 20th March 2013
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