Classic French Chicken Dish: Coq-au-Riesling

Coq-au-Riesling is a classic French chicken dish that combines tender chicken pieces with aromatic herbs, white wine, and mushrooms. This recipe will guide you through the process of creating a flavorful and creamy Coq-au-Riesling that will impress your guests. The chicken is braised in a flavorful sauce, resulting in tender meat and a rich, savory dish. Serve this hearty meal with crusty bread or over a bed of buttery mashed potatoes.

Ingredients

• 3 pounds chicken pieces (such as thighs and drumsticks)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup Riesling wine
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large bowl, season the chicken pieces with salt and pepper. Dredge the chicken in flour, shaking off any excess.
2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant.
5. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
6. Pour in the Riesling wine and simmer for a few minutes to allow the alcohol to cook off.
7. Stir in the chicken broth, heavy cream, and fresh thyme leaves. Season with salt and pepper to taste.
8. Return the chicken and bacon to the skillet, making sure to submerge them in the sauce. Bring the mixture to a simmer.
9. Reduce the heat to low, cover the skillet, and let the chicken simmer for about 45 minutes to 1 hour, or until the meat is tender and cooked through.
10. Serve the Coq-au-Riesling hot, garnished with chopped fresh parsley, and accompanied by crusty bread or mashed potatoes.

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