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Winner winner chicken dinner. One Skillet Chicken Coq au Riesling sounds fancy but it’s the perfect easy weeknight meal and the ultimate comfort food. This chicken recipe is decadent, delicious and made in a single pan!
Coq au Riesling is a classic French dish. Basically it’s a chicken stew with mostly the same components as Coq au Vin—except the vin (aka wine) in the recipe is not red wine, but Riesling (or any dry white wine will do). It’s a good rule of thumb to only cook with wine that you would drink. And that advice is perfect for this recipe because you’ll use two cups of wine which will leave you with a glass or two for yourself.
I love this dish because it’s lighter than traditional Coq au Vin, but still heavy enough to feel like comfort food. I like the creaminess of the sauce, spiked with mushrooms and onions and thyme, served over brown rice. Or you could serve it over white rice, cauliflower rice or buttered egg noodles. Basically, you need something underneath it to soak up all of the yummy sauce. And since it’s so rich and creamy, I like to serve it with something green — either a simple green salad or a green veggie like green beans or broccoli.
How to Make One Skillet Coq au Riesling
Apart from some browning and sautéing, most of the work is hands-off, meaning that while the chicken is braising, you can read a book, check Instagram or sip what’s left of the wine you used on the dish.
Step 1 – Season the chicken and brown it in a skillet.
1 small chicken, cut into pieces, bone in (about 2 pounds). See note.
2 tablespoons extra virgin olive oil
2 tablespoons butter
3 shallots or 1 sweet onion, chopped
3 cloves garlic, minced
4 carrots, chopped
1 pound mixed mushrooms, halved (See notes.)
2 cups white wine
1 cup heavy cream – I prefer Kalona grass-fed dairy
2 tablespoons Dijon mustard
1/2 cup grated parmesan cheese
4 sprigs fresh thyme
salt and pepper (or M-Salt)
Preheat oven to 400 degrees F. Season the chicken pieces with salt and pepper (or M-Salt).
Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. When the oil begins to shimmer, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add butter, shallots/onion, garlic, carrots, and mushrooms. Cook, stirring regularly until the onions have caramelized and the vegetables are soft, 5-10 minutes.
Add the wine, cream, mustard, and parmesan. Season with salt and pepper.
Bring the mixture to a boil over high heat. Place the browned chicken back into the skillet, skin side up. It should be mostly submerged.
Add the thyme and transfer the pan to the oven and roast for 25-30 minutes or until the chicken is cooked through and the sauce is reduced.
You can make this recipe with any chicken on the bone pieces/parts. I used two breasts and two thigh/drumsticks, but you could use all breasts, all thighs, etc. depending upon your preference.
I used a mixture of three types of mushrooms: baby bellas, shitake and oyster.
Reisling wine is typically used in this dish, but you can use any white wine you have on hand, provided it isn’t too sweet.