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.
Course Chicken, Dinner, Entree, Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6
Author Alida Ryder


  • 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


  • 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.