Nigel Slater’s Coq au Riesling

Deeply savoury and delicious, Nigel Slater’s Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.

Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.

For my birthday a week or so ago, I was spoiled with something I have wanted for a very, VERY long time. A perfect, white Le Creuset 30cm Buffet Casserole. Well that was my idea anyway. I went to my local Le Creuset store very much intent on buying one of the pristine beauties but was told that the white range only gets made twice a year in France and as it’s also a very popular range, it gets sold out relatively quickly.

I took to Twitter to see if anyone could help me and within minutes the amazing folk at Le Creuset South Africa tweeted me back saying they are going to search high and low and within 24 hours they had located the very last white buffet casserole in the country and had it sent to my local store. I mean, is there anyone that does customer service better?

Anyway, so buffet casserole purchased, I needed something to christen it with. A good friend suggested that I make Nigel Slater’s Coq au Riesling from his book Real Food and I knew it had to be. I tweeted about it (well of course) and what do you know, Mr Slater himself shared my sentiment that this dish was made for my dish.

Coq au Riesling
Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.

You should make this if you like chicken. If you like mushrooms. If you like creamy sauces. If you like Food. And most importantly if you like a bit of plate licking. This recipe is so gosh-darn delicious that I did, in fact, lick my plate. While it’s cooking, the scent of onion, garlic, mushrooms and wine will waft through your house, teasing your senses and when you take your first bite, you will swoon.

The chicken was soft and succulent and the sauce deeply savoury. Serve it with steamed rice or on top of al dente pasta or as I did, with a loaf of crusty bread to mop up the sauce. A zesty green salad won’t be out of place either.

Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.

For this recipe in Afrikaans (along with the most beautiful writing by my talented friend), click here.

Nigel Slater’s Coq au Riesling

Deeply savoury and delicious, Nigel Slater’s Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.
4.34 from 193 votes
Print Pin Rate
Course: Chicken, Dinner, Entree, Main
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Alida Ryder
Servings: 4 -6

Ingredients

  • 50 g butter
  • splash of olive oil
  • 2 onions finely chopped
  • 125 g bacon/pancetta sliced into thin strips
  • 4 garlic cloves thinly sliced
  • 8 chicken pieces on the bone I used 4 thighs and 4 drumsticks
  • 250 g portabellini mushrooms sliced
  • 500 ml Riesling or dry white wine of your choice
  • 250 ml cream
  • salt & pepper to taste
  • handful chopped parsley

Instructions

  • Melt the butter and oil together in a large pan.
  • Brown the chicken pieces all over and remove from the pan.
  • Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  • Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  • Add the mushrooms and allow to fry for 5 minutes.
  • Add the onion and bacon mixture along with the browned chicken back to the pan.
  • Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
  • After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
  • Add the chopped parsley and season to taste.
  • Serve with rice, pasta or crusty bread.

Other chicken dinner recipes you will love:

Easy coconut curry chicken thighs

Coconut curry chicken thighs

Creamy Dijon mustard chicken thighs 

Creamy dijon chicken

Pan-roasted chicken with lemon garlic butter 

Pan roasted chicken with lemon garlic butter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

152 Comments

  1. Just discovered this recipe and would like to make it tonight. Can I use creme fraiche for the cream? I have it already. Looks fabulous.

  2. I love white wine sauces. In this case if I make again, I would half the wine and add a cup of chicken broth instead, to make the flavour of the sauce a bit more robust. And some fresh thyme.

  3. How awesome that you heard back from Mr. Slater himself! I will definitely be giving this recipe a try Alida! I guarantee there will be a whole lot of plate licking going on at my house too! Well done and thanks so much for sharing this amazing dish!!