Coq au Riesling
Tender chicken braised in a silky Riesling wine sauce with pearl onions and mushrooms. A French classic simplified for weeknight cooking, ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 8 pieces (about 2 lbs) chicken thighs, boneless and skinless
- 1 cup pearl onions, peeled
- 8 oz mushrooms, cremini or button
- 1.5 cups Riesling wine
- ½ cup chicken broth
- 2 tablespoons butter
- 0 to taste salt and pepper
Instructions
- 1
Pat the chicken thighs dry with paper towels by pressing gently all over each piece, so the skin can brown properly.
- 2
Cut each mushroom in half through the stem, so you have two equal pieces per mushroom.
- 3
Set a large heavy-bottomed skillet or Dutch oven over medium-high heat for 2 minutes, until the pan surface feels hot when you hold your hand 2 inches above it.
- 4
Add 1 tablespoon of butter, then place the chicken thighs skin-side down in the pan in a single layer without overlapping.
- 5
Cook until the skin turns the color of golden honey, about 5–6 minutes, then flip each piece over and cook the other side for 3 minutes until light golden.
- 6
Transfer the chicken to a clean plate using tongs or a slotted spoon.
- 7
Add the remaining 1 tablespoon of butter to the pan, then add the pearl onions and mushroom halves in a single layer.
- 8
Cook over medium-high heat, stirring every 60 seconds, for 4 minutes until the vegetables turn golden brown in spots.
- 9
Pour in 1.5 cups of Riesling wine and scrape the bottom of the pan with a wooden spoon to lift up the brown stuck-on bits, stirring for 30 seconds.
- 10
Pour in 0.5 cups of chicken broth, then return the chicken thighs to the pan, nestling them skin-side up among the vegetables.
- 11
Cover the pan with a lid, reduce heat to medium-low, and cook for 20 minutes, then remove the lid and check that the chicken is cooked through (no pink inside when pierced).
- 12
Taste the sauce and sprinkle salt and pepper as needed, stirring gently to combine.
- 13
Divide the chicken among four plates, spooning the vegetables and sauce over the top.
Tools you’ll need
- Large heavy-bottomed skillet or Dutch oven with lid (12 inches minimum)
- Paper towels
- Cutting board and sharp knife
- Tongs or slotted spoon
- Wooden spoon
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