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{This post is sponsored by Sir Kensington’s.}
Apparently I am all about cozy recipes right now, and this Easy Coq au Riesling is just that.
If there’s one thing my entire family loves, it’s a really good chicken dinner. I’ve mentioned this before, but growing up my brothers, and I okay my mom and I too, survived off of chicken and rice. It’s a Gerard family thing/staple/comfort food. My dad would make roasted chicken, or potato chip chicken (cookbook recipe, and probably my brothers all time favorite food), a few times a week. We would even eat chicken leftovers after school.
Watch the How-To Video Here:
Easy Chicken Coq au Riesling from Half Baked Harvest on Vimeo.
I definitely do not survive off chicken and rice anymore, but I still consider this combo to be one of my favorites. And I totally consider a good chicken dinner as my kind of comfort food. Plus, something about a roasted chicken is so simple, yet so elegant. I don’t know why exactly, but it’s always an impressive, crowd pleasing meal to serve. I think we have to give Ina Garten credit for making the roasted chicken so popular though, she is the queen of a great roasted chicken.
Anyway, moving right along here…
The month of December is about two things for me cooking wise.
Thing one, easy meals that I can either quickly prepare or prep in advance. December has a full long to-do list… holiday parties, family time, and just general chaos. I LOVE it, but it doesn’t leave much time for cooking up a storm in the kitchen. It’s always nice to have easy recipes on hand during this crazy holiday month.
Thing two, really good, cozy, classic, comfort food. December is cold, the days are short, and the nights are long. Like most people, this leaves me craving warm comfort foods. I love embracing these cravings and cooking up some of the coziest meals to enjoy with family and friends.
This chicken is both easy and cozy.
And it’s all about the sauce. It’s creamy, simple but flavorful, and delicious when spooned over the roasted chicken.
If you’re curious, Coq au Riesling just means chicken cooked in a wine based cream sauce. It’s basically the white wine version of Chicken Coq au Vin (chicken cooked in red wine), and you guys, it’s beyond delicious. As mentioned, the creamy sauce is everything, but unlike traditional Coq au Riesling recipes, I added one secret ingredient to give it a little boost of flavor.
I used Sir Kensington’s Dijon Mustard (always my go-to Dijon Mustard) to give the sauce the slightest tangy hit of flavor. You barely know it’s there, but the mustard’s flavor pairs so well with the dry white wine and cream in the sauce. It’s what makes this recipe over the top delicious.
Traditionally, Coq au Riesling is made with chicken breasts, thighs, and legs, but to speed up the cooking time I love simply using bone in, skin on chicken breasts. Leaving the skin on and the bone in adds all the flavor, but using breasts makes this a quick cooking, under an hour, dinner. Plus, it’s also a little lighter this way too.
This dish is the perfect easy Monday night recipe, but also fancy enough to serve for a holiday dinner or party.
Bonus? It’s all made in ONE skillet. Yes, yes, yes, loving my one skillet recipes so much these days!
Easy Coq au Riesling
Ingredients
- 2 pounds skin on, bone in chicken breasts, (about 4 breasts)
- kosher salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 sweet onion, diced
- 3 cloves garlic, minced or grated
- 2 carrots, chopped
- 1 pound mixed mushrooms, halved
- 2 cups white wine
- 1 cup heavy cream
- 2 tablespoons Sir Kensington's Dijon Mustard
- 1/2 cup grated parmesan cheese
- 4 sprigs fresh thyme
Instructions
- 1. Preheat the oven to 400 degrees F. Season the chicken with salt and pepper.2. 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. To the skillet, add the butter, onions, garlic, carrots, and mushrooms. Cook, stirring occasionally until the onions have caramelized, about 5-10 minutes. 3. Add the wine, cream, mustard, and parmesan. Season with salt and pepper. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the thyme and transfer to the oven and roast for 25-30 minutes or until the chicken is cooked through. Serve the chicken topped with fresh thyme.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
For real though, the sauce is just the BEST. Trust me.
{This post is sponsored by Sir Kensington’s. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Mmm, I see my French peers have already made comments about your recipe title, I confirm the word coq means chicken (more exactly rooster – the bird we cook in our ‘coq au vin’ recipe), but that’s just a detail because this looks delicious! It’s surpringly very cold and snowy in south of France and excatly the kind of comfort food we need.
I hope you love this Anaïs! Thank you!
The creamy sauce looks so amazing. I would definitely hashtag this recipe as cozy 🙂
So glad you like this! Thank you Mariana!
This seems like the perfect recipe for tonight. One question though, I got an InstaPot over Black Friday. How would I do this in the InstaPot without sacrificing flavor or the nice crispy-ness that your pic looks like? I made your InstaPot white bean stew over the weekend and it was great…hoping to do the same thing with this recipe!
HI! I would add everything to the instant pot and cook for 30 minutes. I’d then transfer everything to a skillet and brown under the broiler before serving just like with the stew. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
Sounds great, but why “riesling” when you specify dry white wine? Riesling is sweet…
Sorry, just a typo. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
It looks wonderful and I can’t wait to make it! But I do have a question: When did you add the mushrooms?
They go in with the carrots. Recipe is all fixed. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
This looks amazing Tieghan! However your title for this recipe is redundant. Coq means chicken in French so you’ve named it: Chicken chicken.
Do you think you could swap the heavy cream with coconut milk? Or other nondairy?
I think full fat canned coconut milk will be great!
This looks amazing. Two questions:
1) Is there any reason to use bone-in rather than boneless?
2) Does this get covered while it’s in the oven? Would cooking in a braiser work just as well as a skillet?
Thanks!
I think leaving the bone in adds a ton of flavor. I do not cover the pan while it bakes in the oven. A braiser will work great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂
Hello Tieghan. Happy to see French recipes and ingredients inspire you! I only have a little comment: Your recipe title is redundant. Coq means rooster (chicken) in French so no need to add an extra “chicken” before the word coq.
Oh no! Thank you so much for correcting me and being so kind about it! Really appreciate it. Hope you love this recipe! Happy Holiday ? 🙂
This looks delicious, but when do you add the mushrooms to this recipe? Vicki
With the carrots.
HI! They go in with the carrots. recipe all fixed. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂
That looks soo tasty – your food photography is always on point!
Rebecca
xx
http://www.peppermitndolly.com
Thank you Rebecca!
What about the mushrooms? Thanks.
This recipe looks amazing! Unfortunately my husband is not a mushroom lover. Can I replace it with something else?
Sure! You can omit them or use one of your favorite veggies. I think broccoli would be great! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂
If you watch the video, they go in with the carrots.
They go in with the carrots. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂
This disk looks yummy. I love one-dish dinners.
I do too! They’re just the best. I hope you love this Joyce!
100% trying this recipe this week!
Gemma
http://www.fadedwindmills.com
I hope you love this! Thank you!
I love coq au vin but never did a coq au riesling. Might have to try that one, just for the sake of experimentation 😉
https://bloglairdutemps.blogspot.pt/
Yes definitely try it! I hope you love this Ruth! Thank you!