Chicken in Riesling Coq Au Vin Blanc
Elevate your cooking game with this elegant yet approachable Chicken in Riesling Coq Au Vin Blanc. This French-inspired dish swaps the traditional red wine for a bright and aromatic Riesling, creating a luscious white wine braise that perfectly complements tender, golden-browned chicken thighs and drumsticks. Enhanced with earthy mushrooms, sweet carrots, and delicate shallots, this one-pot meal is a symphony of cozy, comforting flavors. A splash of heavy cream adds richness to the sauce, while fresh thyme and parsley provide herbaceous notes that balance every bite. Ideal for a special dinner or an indulgent weeknight treat, this recipe pairs beautifully with crusty bread, creamy mashed potatoes, or buttered noodles to soak up every last drop of the luxurious sauce. Ready in just over an hour, this refined comfort food is sure to impress with its simplicity and elegance. Perfect for lovers of French cuisine and white wine-inspired dishes!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs and drumsticks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 6 pieces Shallots, peeled and halved
- 3 cloves Garlic cloves, minced
- 2 cups Baby bella mushrooms, sliced
- 2 pieces Carrots, peeled and cut into 2-inch pieces
- 2 cups Riesling white wine
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 4 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken pieces with salt and pepper on both sides.
Lightly dredge the chicken in flour, shaking off any excess.
In a large, heavy-bottomed Dutch oven, heat the butter and olive oil over medium-high heat.
Sear the chicken pieces until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Add the shallots, garlic, mushrooms, and carrots to the pot. Sauté until softened and slightly browned, about 5 minutes.
Deglaze the pot by pouring in the Riesling wine. Stir and scrape up any browned bits from the bottom of the pot.
Return the chicken to the pot and add the chicken broth and thyme sprigs.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let cook for 40-45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and set aside. Discard the thyme sprigs.
Whisk in the heavy cream, allowing the sauce to simmer and thicken slightly for about 5 minutes.
Return the chicken to the pot to warm through.
Serve the Chicken in Riesling Coq Au Vin Blanc garnished with fresh parsley, alongside crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 41.3 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 345 mg | 27% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4323 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
