Coq au riesling

Keeping all the elements of what makes this dish a provincial family favourite, this recipe has been refined with a modern-day bistro interpretation.

Photo: James Moffat

James Moffat
1H 10M

Coq au riesling is the creamy, Alsatian version of the classic French coq au vin. Made with white wine in a cream sauce, this dish makes for a plate of pure classic comfort.



1.Preheat oven to 220˚C. Heat oil in a large deep ovenproof frying pan over medium-high heat. Season chicken all over and sear skin-side down until skin is golden (5-6 minutes). Turn and cook until lightly browned (2-3 minutes). Remove from pan and stand on plate.
2.Add butter to pan with shallots and mushrooms and cook, stirring frequently, until shallots begin to brown and are caramelised (5-6 minutes). Deglaze pan with riesling and reduce by half (3-4 minutes). Stir in stock, cream and mustard; bring to the boil. Place chicken skin-side up in cream mixture and bake in oven on top shelf until chicken is just cooked (18-20 minutes). At the same time, place grapes on an oven tray on bottom shelf and cook until blistered (10-12 minutes). Remove grapes from oven with chicken when ready; transfer chicken to a warm plate and cover with foil until ready to serve.
3.Return pan to high heat and reduce sauce until thickened (4-5 minutes). Season to taste and stir in parsley.
4.Spoon potato purée onto each plate and top with chicken. Scatter with grapes, mushrooms and shallots and spoon over sauce. Serve immediately.

Chicken supremes are skin-on chicken breast fillets with the first joint of the wing bone attached. For potato purée with truffle butter, see Phil Wood’s recipe here.


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