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Coq au Riesling
A lighter take on coq au vin using Riesling instead of red — chicken browned first, then simmered in the wine with mushrooms before a final swirl of cream.
Ingredients
Instructions
Brown the chicken thighs in a hot pot until coloured on all sides.
Set them aside.
Sauté the onion and mushrooms in the same pot, picking up the browned bits left behind by the chicken.
Return the chicken, pour in the Riesling, and simmer for thirty minutes until the chicken is cooked through, then finish with a swirl of cream stirred through off the heat.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
