Coq au Riesling combines chicken, lardons, shallots, mushrooms and dry Riesling wine in a distinctly regional French dish that’s even better the next day.
COQ AU VIN IS A TRUE FRENCH CLASSIC, chicken braised with wine, lardons, mushrooms, onions (or shallots) and garlic. And the wine is almost always red—usually Burgundy. So when we came across Coq au Riesling, a regional version made in Alsace and usually made with a white wine, most often Riesling, we were ready to try it.
Coq au Riesling is perfect as chilly weather starts to settle in—rustic, earthy and layered. And like the more famous coq au vin, it’s even better the next day. The flavors meld and deepen in the fridge overnight. Which makes it the perfect make ahead meal for dinner with friends. You can join in the cocktails and conversation, then quickly warm it up as you cook up some buttered egg noodles, rice or parsley potatoes to serve with it.
Riesling is more delicate than the big reds used in coq au vin, and the resulting sauce is much less wine forward in flavor. Think of it as a sauce with wine rather than a wine sauce. We first cooked Coq au Riesling back in 2012. You’ll find more about France’s Alsace region—the wines and the history—and of course, the recipe, right here.
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