This post may contain affiliate links, please see our privacy policy for details.
{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!}
I made this last night for my mother-in-law’s birthday dinner. I received so many compliments, it was so good! I was worried about using Riesling as I know it to be a sweeter wine, but it was great. I only subbed tarragon for the thyme because I don’t like thyme. 🙂
I am so glad this turned out amazing for you Nicia! Thank you!
First time and added broccoli… Was amazing! Thank you for recipe idea and broccoli suggestion.
Thank you Jillian!
Is there any room for bacon in this recipe? Also, what do you typically serve this with? Thanks! Looks divine!
Sure! You can cook up some bacon to add to the sauce. That will be great. I love serving this with rice pilaf, quinoa, or roasted potatoes, or mashed potatoes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This came out absolutely amazing, and was so easy as well! I had some small red potatoes on hand so I halved them and threw them into the mix as well. Really lovely dinner – huge taste and minimal fuss!
I am so happy to hear that! Thank you!
I have made this 10 times probably! My fav recipe from your site and I have made 50+ of them! Making it again tonight and felt impelled to leave a comment!
Thats so amazing! I am so glad you love this recipe and others on my blog!
Awesome dish!!
Such a sophisticated twist on a French classic, bringing together the traditional fare of the Old World, and California’s world class wines.
This dish was a hit on my last event, thank you for your inspiration and creativity.
Best regards, and cook on!!
Chef Gus
Thank you!
I really loved this recipe. It was auumazzing.
Thank you Heather!
I’ve made this for company twice now and it will be my go to for a while. It’s amazingly delicious and simple! I’ve been doubling the recipe to feed between 8-12 people. In doing so, I’ve found that, while the chicken goes fast, I have a lot of sauce left over.
So, this last time I made some pasta and topped it with the leftover sauce – so, so good!
Your book and website are amazing. Thanks for all that you do!
I am SO glad you love this recipe Jacque! And the added pasta sounds so good! Love that! Thank you!
Hi! I spend way too much time on your site, you rock.
Quick question–could you sub almond or coconut milk for the heavy cream in this so it’s dairy-free? I understand that’s sort of sacrilegious to the French…
Thanks!
Sam
HI! Yes, coconut milk will be amazing in this. Please let me know if you have other questions. Hope you love this recipe! And THANK YOU! 🙂
Sir kensington mustard is my all time favorite! I thought it was just a Pacific Northwest thang….expensive but so worth it. just read the ingrediant list on most mustards…..youll see why its so good!
Thank you Tiffany!
Wonderful recipe and totally doable on a weeknight! I spoiled myself and just made it tonight – so delicious and comforting. Thank you, Tieghan!
Thank you so much Ruth!
what wine would you pair with this dish? Thanks!
I recommend a rich-but-dry Rieslings. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
hi! this looks rad! any suggestions on what white wine i can use instead of riesling? kinda hard to find here. thanks!
What type of white wine do you recommend? Would love to make this!
HI! Use a sweeter white wine (one that you like to drink). Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
How long would you suggest cooking if using a combo of bone-in breasts, thighs and legs?
I would say 50 minutes to 1 hour and 15 minutes, but be sure to check for donees prior to eating. Please let me know if you have other questions. Hope you love this recipe! Happy Holidays ? 🙂