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.

 

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.

3.73 from 40 votes
Nigel Slater's Coq au Riesling
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.
Course: Chicken, Dinner, Entree, Main
Servings: 4 -6
Author: Alida Ryder
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
  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Add the mushrooms and allow to fry for 5 minutes.
  6. Add the onion and bacon mixture along with the browned chicken back to the pan.
  7. 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.
  8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
  9. Add the chopped parsley and season to taste.
  10. Serve with rice, pasta or crusty bread.

 

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Showing 166 comments
  • Jennifer H.
    Reply

    My husband is not a dark meat chicken lover so I’m wondering if I can substitute with chicken breast? Would that change the cooking time or flavor?

  • Kendall Boggs
    Reply

    Alida!!! I have to have that pan. No really. I have to have it! Can you e-mail me more about the process of finding it if you have a moment? I actually may want the whole line. Thank you so much!
    kendall boggs

  • Alice
    Reply

    Thank you for this recipe. I made this on Sunday, I am in love with the flavors. This was a hit!

  • Carley
    Reply

    Could this dish be made in a regular deep sided frying pan?! I want to try it. I am suffering from pan envy right now lol

  • Buttoni
    Reply

    This looks and sounds delicious! I WILL be trying this out soon!

  • nandi
    Reply

    I made this over the weekend for my boyfriend, we enjoyed it very much, especially with some crusty bread. However, I did find that the sauce was a bit too thin and not thick. Is there anyway, I can thicken up the sauce next time round?

    • Alida Ryder
      Reply

      Nandi, you could add a little cornflour mixed with water and allow it to cook through if you want the sauce to be a little thicker.

  • Dana
    Reply

    Hi there Alida! I just made this dish. It was wonderful, but I had to do some things differently than you described. I drained the butter and oil off after the first browning so that the bacon wouldn’t boil/steam. (I detest flaccid bacon.) Then I drained off some of bacon grease before working on the mushrooms next. This actually took quite a bit of time and I did use a pretty large Le Cruset pan. I’m wondering if it is still too small, but I butchered a whole chicken into 4 large pieces and they all fit without overlapping. Why did we need to brown twice? I’m just curious. Overall it was absolutely scrumptious and I will definitely make it again. Thank you for posting this. This is my first recipe from your site I’ve made, even though I’ve “pinned”….100? Lots. You site is fabulous and your sticky Indian chicken is next on my list.

    • Alida Ryder
      Reply

      Dana, you don’t need to brown the chicken twice. You simply brown the chicken once after you’ve fried the bacon and mushrooms and then cook it in the wine and stock.

      • 1Carolyn
        Reply

        I’m still confused about this. In step 2 the recipe says: “Brown the chicken pieces all over and remove from the pan.”

        Then step 6 says: “Allow to brown all over then add the mushrooms and allow to fry for 5 minutes.”

        Did you omit step 2 when you made it?

        • Alida Ryder
          Reply

          So sorry to cause confusion. I’ve amended the recipe. 🙂

        • Alida Ryder
          Reply

          So sorry to cause the confusion. I’m having trouble updating the recipe but you only brown once, in the beginning then place the chicken back in the pot after the onions and bacon have been fried then add the mushrooms and proceed.

      • Cin
        Reply

        I was confused also. You say to brown in Step 2 and Step 6.

  • Sara
    Reply

    Made this tonight and I enjoyed every bite. I love french dishes and actually picked this one to celebrate my new job! Thanks for sharing! My family really enjoyed it!

  • Miranda
    Reply

    I made this tonight for dinner! It. was. fabulous! Even better than I thought it would be! Thank you for sharing!

  • Jami
    Reply

    What kind of cream do I use?

    • Alida Ryder
      Reply

      I used fresh cream. I think it might be called Heavy cream in the US?

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