Nigel Slater’s Coq au Riesling
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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?
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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.
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.
- 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
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Melt the butter and oil together in a large pan.
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Brown the chicken pieces all over and remove from the pan.
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Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
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Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
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Add the mushrooms and allow to fry for 5 minutes.
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Add the onion and bacon mixture along with the browned chicken back to the pan.
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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.
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After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
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Add the chopped parsley and season to taste.
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Serve with rice, pasta or crusty bread.
Other chicken dinner recipes you will love:
Easy coconut curry chicken thighs
Creamy Dijon mustard chicken thighs
Pan-roasted chicken with lemon garlic butter
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Made this for dinner and… LOVED it. It’s a Must Keep indeed. Thanks so much for the recipe.
It’s become a definite favourite. Glad you like it too!
The second time you brown the chicken, do I need to use a new pan with the onion and bacon liquid in it?
Dahlia, I use the same pan for everything. If there is a ton of liquid, perhaps pour it off but I find that you are only left with a lot of liquid if you overcrowd the pan. IN that case, rather fry the bacon and mushrooms off in batches.
Great recipe, loved it – but I think it needs more sauce. 🙂 I’ve made it with half the meat you’ve used (2 thighs and 2 drumsticks), but with your measures for the sauce (because we love sauces), and the amount was just right, there was no leftover sauce – I’m afraid there simply wouldn’t be enough of it had we made this amount for 8 pieces of meat.
The amount of sauce in the photos actually was more than enough of us, and we’re also really saucy people. You could always just add more cream if you wanted it saucier. Glad you liked it.
Made this for dinner tonight and it was a hit with the whole family. Kids really love it!
So glad you liked it Suz!
Hi, just made this and it was divine! The sauce is incredible, I could not stop eating! Thank you for sharing!!
I’ve been dying to make this recipe since I spotted it here last week. I made it for a family dinner tonight, served with olive bread and a rocket and avo salad. It was delicious and a real hit. My family of foodies adored it. Thanks, Alida. I love your website and blogs.
So glad you and your family enjoyed it Sue! And thanks for the lovely comment.
I made this for a small gathering last night, with homemade crusty bread and tossed salad. It was DELICIOUS! We’ve saved the recipe to our favorites and will be making this again.
That sounds like the perfect sides for this delicious recipe. Glad you liked it.
Excellent dish that my french husband thoroughly enjoyed. I, however,
found the sauce too thin. Any suggestions (and I don’t want to add a starch)>
You could simply allow the sauce to reduce, uncovered for a few more minutes.
I made this last night, it was really devine! Don’t have such an amazing pan like you, but definitely yummy! My new go to recipe xxx
So glad you liked it Heide-Marie!
I made this for dinner this evening. Absolutely delicious! Thanks Alida!
So glad you liked it Cindy. A new favourite in our household.
This looks so saucy and scrumptious!
Angie, it absolutely is!
Can chicken broth New substituted for the wine,?