Easy Coq au Riesling
This dish is the perfect easy Monday night recipe, but also fancy enough to serve for a holiday dinner or party...and all made in one skillet!
Servings: 6 servings
Calories: 633kcal
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
Calories: 633kcal | Carbohydrates: 13g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 447mg | Potassium: 879mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4235IU | Vitamin C: 5.8mg | Calcium: 151mg | Iron: 1.3mg