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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!}
This was ABSOLUTELY AMAZING! We loved it!!
Thank you Chelsea!!
Making this for dinner right now! The kitchen smells amazing!!
xx,
Ellis
http://www.theellblog.com
That is so great! I hope you love this recipe Ellis, let me know! Thank you!
You did it again!!
I made this is a dutch oven. Used a sauvignon blanc AND pancetta. Knocked my socks off. Felt so fancy. Loved the carrots! Served with rice and fresh arugula. Will make again. Thank you!! 🙂
Awh that is amazing! Thank you Jackie!
Thank you Tieghan for the most delicious recipes! I’ve been in such a cooking rut lately and your recipes have been pulled me right out. This dish is currently in the oven and our house smells amazing! My fiancé can’t stop saying how good dinner smells. We made your Pappardelle with Roasted Butternut Squash and Tomato Ragu and it was such a hit. These have been the perfect dinners for cold winter nights.
Awh that is amazing! I hope you love this recipe Whitney, let me know! Thank you!
I made the Coq au Riesling last night for dinner; it was a last minute decision and I happened to have all the ingredients in house. I always make new recipes as written and try to never alter them until I’ve made it as intended first. It really and truly turned out wonderfully, came together quickly, and my husband (a picky and particular foodie) declared this recipe a keeper and I wholeheartedly agree and there will not be any modifications to future preparation! We’ve made traditional Coq au Vin and tried numerous recipes over the years to mostly both agree that they’re just okay, so this is stupendous to add this to our collection or tried and beloved recipes. BTW – I love the HBH cookbook and recently gave my niece a copy and she’s loving it too! Thank you!
Hi! I am so happy that you loved this recipe and the book! Let me know what you make from it! ? Thank you Sookee!
Hi! I recently found your blog and am already obsessed. I cant wait to try your recopies, especially this one. I am extremely new to cooking so I am also building out my cookware. I was hoping you may have a recommendation on what size cast iron skillet to purchase for this/similar recipes?
Thank you so much.
HI! Thank you so much, I am flattered! I like to use a large 12 inch braiser or skillet for this. Staub is my all time favorite cast iron brand. Hope this helps!! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I am so craving a cozy dinner and this looks perfect!!
Thank you Laura! Enjoy!
Looks delicious! I made your Moroccan chicken tagine using thighs and legs (for the kids) on Sunday, and I think the leftovers we ate last night were even better than the first night we ate it! Looking forward to trying this recipe later in the week… Thanks so much for these easy one-skillet dinners!!!
I am so glad you liked the Moroccan chicken and hope you love this recipe! Let me know ? Thanks Stephanie!
This looks amazing! I must make this for my family…
Thank you Naomi! I hope your family loves this!
Tieghan, I came across this at about 4 pm tonight and it was on our dinner plates at 6:30. My wife and I loved it. My wife said that it reminded her of the sauce that they put on the duck at our favorite restaurant in Paris. It is so full of flavor. The only change I made was I dredged the skinless boneless breast in seasoned flour before browning. I also put some poultry seasoning in the sauce as I built it. We will absolutely make this again. Thank you for all of your fantastic recipes.
That is so amazing! I am so happy you and your wife enjoyed this recipe Mark! Thank you!
Hey Tieghan,
I love this one skillet chicken dish and think it’s a perfect cozy December meal! Maybe this would be good with some green beans and brown or wild rice? Followed by cookies or a warm dessert. ?
I agree that Ina is a go-to person for quality recipes. Haha I love listening to her on her show (she’s so peaceful).
Also, I was thinking of getting my mom a new food processor for Christmas (she’s had her kitchen aid one for 20+ years ?), but I’m not sure which one to get. Do you have any standard food processor recommendations?
I hope you’re having a restful Monday and staying warm. 🙂
HI! I think green beans and rice sound like the perfect sides for this chicken. YUM!
As far as food processors go, I am still on the hunt for a great. I currently have a Cuisinart and it works really well! My only complaint is it’s size, it’s a little big, but I do have the 14 cup.
Please let me know if you have any other questions. Hope you love this recipe! Thanks! ?
Omg! The look on this chicken. Loving the creamy mustard sauce. Thanks for delicious idea.
So glad you like this! Thank you Savita!
I love Sir Kensington’s! This dish looks Yummmmmm!
Thank you!
Hi Tieghan,
This looks so good! Is there anything I can replace the heavy cream with?
Thanks!
Whole milk or full fat canned coconut milk would both work great! Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
I wondered the same. Almost all rieslings are sweet. It’s the nature of the grape.
Sorry, just a typo. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂