Coq au riesling

Nigella Coq Au Riesling recipe is made with chicken thighs, bacon lardons, leek, bay leaves, oyster mushrooms, Riesling wine, double cream, salt, pepper, and fresh dill this recipe requires a total time of 60 minutes and serves 6 people.

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

Chicken thighs, mushrooms, and French pancetta create quite the comforting dish when slow-cooked in a creamy white wine sauce. It’s our version of Coq au Riesling. Serve with mashed potatoes and crusty bread for a rustic, satisfying supper.

For many years now I have been teaching a couple of classes that feature what I consider to be typical French bistro food: Beef Daube, French apple tart, pot de crème, profiteroles with strawberry ice cream, tarte flambée, etc. In the spring, I like to teach a class that includes a classic from the Alsace region of France: Coq au Riesling (or Sautéed Chicken in Riesling Sauce). Although this dish does not include ingredients that I typically associate with spring, I think the floral and…

Rick Stein’s recipe is a complete joy.

Coq au Riesling recipe: chicken, bacon, mushroom & most importantly, white wine! I use white cooking wine because it has 0 carbs.

Coq au Riesling is a succulent chicken Riesling dish made with cremini mushrooms, pancetta and braised in a dry white wine cream sauce.

This dish is the perfect easy Monday night recipe, but also fancy enough to serve for a holiday dinner or party...and all made in one skillet!

Coq au Riesling - Tender chicken cooked in a white wine sauce with mushrooms and cream.

Coq au vin can trace its history back to Roman times when France was a part of Gaul, which at the time included most of western Europe. A classic dish, Coq au Riesling is a chicken stew with much the same ingredients as Coq au Vin, except the wine in the recipe is not red, but a fresh, mineral-rich Riesling. A rich and refined dish with a nuanced, silky sauce, Coq au Riesling comes from the Alsace, a region influenced by both French and German cuisines. Wonderfully comforting on a cold…

I love cooking with wine! Well… and drinking it too apparently. So while searching for something simple to make with wine, I came across this delightful dish – I already had this stuff…

Coq au vin blanc is the white wine version of the coq au vin. It has tender chicken in a creamy sauce with mushrooms, herbs, and bacon.

NYT Cooking: The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier%...

Traditionally the 'Coq' portion of Coq au Riesling was Cockerel - an older, tougher bird that required the slow cooking to achieve tender deliciousness. These days, Cockerel tends to be a little harder to come by and is usually replaced with chicken. We have decided to make ours with Guinea Fowl. A slightly gamier, more robust flavour, as cockerel would be, Guinea Fowl brings an added sense of occasion to this dish - A perfect dinner party piece!

Coq au Riesling is similar to Coq au Vin. An easy one-pot meal that's rich and savory.

If keenly priced rieslings are thin on the ground, any medium white will do for this recipe. I like to use a whole chicken for this, but you could use six thighs instead, or a mixture of legs, thighs and breasts, and skip step two in favour of 300ml good-quality chicken stock

Manu Feildel’s incredible pot-roasted chicken is perfect for entertaining. You’ll find the recipe and Manu’s exclusive tips and tricks in the June issue of taste.com.au magazine, out now for just .99.

This Nigel Slater's Coq au Riesling recipe from Simply Delicious Food is a riff on on Julia Child's Coq au Vin.

I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets, then it is probably more helpful to think in terms of boned weight, rather than the number of portions: go, here, for about 1.25 kilos. I tend not to add any cream to this first time around but, if I have a small amount left over, I add a little double cream and turn it into a pasta sauce. I like to eat my Coq au Riesling as…