Coq au Riesling

Based on 10 ratings
Christian

Christian

Test Kitchen Manager and Chef

“Coq au Riesling is a fresh alternative of the better known Coq au vin. Originating from Alsace, it inherits both influences from French and German cuisines.”

Difficulty

Easy 👌
80
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken legs
500 ml riesling wine
shallots
carrots
100 g celery
200 g button mushrooms
2 cloves garlic
75 g flour
50 ml vegetable oil
500 ml chicken stock
bay leaf
½ tsp ground allspice
100 ml heavy cream
salt
pepper
parsley (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • tongs
  • spatula

Nutrition per serving

Cal
849
Protein
43 g
Fat
55 g
Carb
22 g
  • Step 1/3

    Chop shallots, carrots, and celery. Clean and halve the mushrooms. Mince garlic. Season the chicken legs with salt and lightly coat with flour.
    • shallots
    • carrots
    • 100 g celery
    • 200 g button mushrooms
    • 2 cloves garlic
    • chicken legs
    • 40 g flour
    • salt
    • cutting board
    • knife

    Chop shallots, carrots, and celery. Clean and halve the mushrooms. Mince garlic. Season the chicken legs with salt and lightly coat with flour.

  • Step 2/3

    Heat oil in a pot and fry the chicken legs until both sides golden brown then remove and set aside. Add garlic, shallots, carrots, celery, and mushrooms to the pot and fry for approx. 5 min. Stir in the remaining flour and deglaze with riesling wine and chicken stock. Add the bay leaf and ground allspice. Stir in heavy cream and season with salt and pepper.
    • 50 ml vegetable oil
    • 35 g flour
    • 500 ml riesling wine
    • 500 ml chicken stock
    • bay leaf
    • ½ tsp ground allspice
    • 100 ml heavy cream
    • salt
    • pepper
    • pot
    • tongs
    • spatula

    Heat oil in a pot and fry the chicken legs until both sides golden brown then remove and set aside. Add garlic, shallots, carrots, celery, and mushrooms to the pot and fry for approx. 5 min. Stir in the remaining flour and deglaze with riesling wine and chicken stock. Add the bay leaf and ground allspice. Stir in heavy cream and season with salt and pepper.

  • Step 3/3

    Add the chicken legs back to the pot and cook over low heat for approx. 40 – 50 min. Season with pepper again to your liking and garnish with parsley. Enjoy!
    • parsley (for serving)

    Add the chicken legs back to the pot and cook over low heat for approx. 40 – 50 min. Season with pepper again to your liking and garnish with parsley. Enjoy!