Classic Remix: Coq Au Riesling Recipe

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Every year, Food & Wine magazine releases a cookbook packed with the best recipes of the last 365 days. Hear that? Food & Wine. Best recipes of the year. Any page you turn to will sport a winner, but while the weather steadily cools off, consider a hearty chicken stew with braised mushrooms.

Reprinted with permission from Food & Wine Annual Cookbook 2014

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