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Coq au Riesling
© Con Poulos

Coq au Riesling

  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4 to 6
  • MAKE-AHEAD
  • STAFF-FAVORITE

In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent.

  1. 4 pounds chicken legs, split
  2. Kosher salt
  3. Freshly ground pepper
  4. 1/4 cup canola oil
  5. 1 medium onion, chopped
  6. 1 medium carrot, chopped
  7. 1 celery rib, chopped
  8. 2 medium shallots, chopped
  9. 1 1/2 cups dry Riesling
  10. 1 1/2 cups chicken stock
  11. 4 thyme sprigs
  12. 2 tablespoons unsalted butter
  13. 2 tablespoons extra-virgin olive oil
  14. 1 pound mixed mushrooms, sliced
  15. 1/2 cup crème fraîche
  16. 2 teaspoons fresh lemon juice
  17. Finely chopped tarragon, for garnish
  1. Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
  2. Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
  3. Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.
  4. Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.
  5. Transfer the chicken to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 1 1/2 cups, 3 to 5 minutes. Whisk in the crème fraîche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes. Garnish with tarragon and serve.

Suggested Pairing

This creamy braised chicken is fantastic with rich-but-dry Rieslings from Austria's Wachau, made with the harvest's ripest grapes.

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