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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!}
Is it possible to make ahead up to finishing in the oven right before serving?
Hey Lisa,
Sure that would work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So freaking good!! I used chicken thighs and it was SOOOO good. will definitely be a repeated recipe! Thanks Tieghan!!!
Thank you so much for trying this, Emma! xTieghan
I am making this right now. I have to say it smells divine as it is cooking. I will update once it is finished and we’ve tasted! I imagine it will be amazing.
Thank you so much Tina! I hope this turned out amazing for you! xTieghan
Hi Tieghan,
I’m looking forward to making this recipe as well as your 30 minute Coq au Vin recipe in the instant pot. Do you think I could use my instant pot for this recipe?
Thank you for any suggestions!
Hu Susan! I have not tested this for the instant pot, so it is hard to say for sure. I would recommend cooking on high pressure for 10 minutes. I think that could work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
It was my first recipe to cook from this blog and now I can’t wait to cook others. AMAZING! Everybody loved it last night and I couldn’t wait to share it with friends.
Awh that is amazing! I am so glad you all loved this and I hope your friends do as well! xTieghan
Made this tonight- was excellent and got rave reviews from the family. Perfect on a snowy evening!
Love that!! Thank you so much Liz! xTieghan
Delicious recipe! I made this for dinner last night. Worked out great using my dutch oven, as my only cast iron skillet is small. I never would have thought to use Riesling for a chicken dish before, but it was so so good! I made a side of mashed potatoes and plated it all in pasta bowls so all that delicious sauce could be contained. We also dipped bread in it too. Definitely going to make this a regular dinner dish. Thanks so much!
Thank you Tracy! xTieghan
Would I be able to make this with coconut milk instead and heavy cream and get the same effect?
Hi Laura! Yes, coconut milk will work amazing! I use it often in place of cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I’m excited to make this!! Love an easier take on the traditional recipe. Any suggestions for dairy free? thinking maybe mix in some cashew cream at the end?
Hey Julia! I would simply replace the cream with canned coconut milk. That will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Holy moly! So good! I added baby potatoes to
The skillet before putting it in the oven- amazing. Thanks for the recipe!
Thank you for trying it! So glad it turned out amazing for you! xTieghan
Thank you for inspiring me to enrich our dinner with your delicious dishes! 🙂
This one was totally easy & yummy!
I love to hear that! Thank you so much for trying this Valeria! xTieghan
This recipe is absolutely delicious! I’ve made it twice in the last month because I love it so much. I eat it over some jasmine rice to make it a little more filling. The second time I made it, I added capers because I love the way they taste with white wine sauce. It turned out great! Love this recipe and this blog! 🙂
This is so amazing to hear! Thank you so much Missy! xTieghan
I made this for my husband just after Christmas. He said it was the best thing I’ve ever made. 🙂 Knocked another one right out of the park Tieghan. Thank you for making me look like a classically trained chef!
I am so glad this turned out so amazing for you! Thank you Martie!
Had this for dinner tonight and it was great! Thank you for all the recipes you share with us!
I am so glad you loved this Alison! Thank you!
Can this be made with boneless chicken breasts?
Sure! Just cook the dish 5-10 minutes less. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?