Weekly Winner: Yet Another Chicken Dinner – No whining, but definitely winey!

Riesling chickenThis was no simple chicken dinner.  This was an “event” dinner — even if the “event” was only Sunday Supper at home, just the two of us.  It took quite a bit of time, but no serious work at all.

It is a great riff on Coq au Vin.  I love the taste of Coq au Vin which uses red wine, but I am not a big fan of the slight purple hue that the red wine imparts — at least when I make the dish.  I’m sure Julia Child’s famed dish was never purple, but mine always is.  The answer, I found, was to use white wine.  This was perfect, pure lusciousness!  The recipe comes from Food & Wine, as does the picture.  My picture just didn’t turn out this time — very beige.  But hey, at least it wasn’t purple!!

Coq au Riesling

Serves 4-6


4 pounds chicken legs, split

Kosher salt

Freshly ground pepper

1/4 cup canola oil

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

2 medium shallots, chopped

1 1/2 cups dry Riesling

1 1/2 cups chicken stock

4 thyme sprigs

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 pound mixed mushrooms, sliced

1/2 cup crème fraîche

2 teaspoons fresh lemon juice

Finely chopped tarragon, for garnish


  1. Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
  2. Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
  3. Nestle the chicken in the casserole; cover and braise in the oven for 1 hour, until tender.
  4. Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.
  5. Transfer the chicken to a plate. Strain the braising  liquid through a fine sieve into a heatproof bowl, pressing on the solids; skim off the fat. Return the braising liquid to the casserole and boil until reduced to 1 1/2 cups, 3 to 5 minutes. Whisk in the crème fraîche and lemon juice and season with salt and pepper. Add the mushrooms and chicken to the sauce and simmer for 3 minutes. Garnish with tarragon and serve.

2 Comments (+add yours?)

  1. Vicki Engel
    Nov 18, 2013 @ 13:03:02

    Hey Donna, I made this the other night and it was fantastic! Didn’t look like the picture tho- my chicken just fell apart… served it over brown rice with some roasted sweet potatoes and my family was happy, happy, happy. 🙂 Thanks! Vicki


    • PR Donna
      Nov 18, 2013 @ 13:24:37

      Hi Vicki,
      I still get such a giddy kick out of knowing someone made a recipe I posted! Thanks for letting me know. Wonder why the chicken fell apart? Was it on the bone? Anyway, thanks for following me and it sounds like everyone enjoyed it.


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