It doesn’t roll off the tongue quite the same way as “Coq au Vin” but that’s exactly what this delectable and easy-to-make dish is – chicken cooked in wine.

Instead of using a rich Burgundian red though, this recipe uses a light, crisp Riesling and a good dose of cream to up the deliciousness.

coq au rieslingOriginal recipe and image source: Simply Delicious

Serves: 4-6


50g butter
splash of olive oil
2 onions, finely chopped
125g bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone
250g swiss brown mushrooms, sliced
500ml Riesling (or dry white wine of your choice)
250ml cream
salt & pepper to taste
handful chopped parsley


  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  4. Add the garlic and cook for another 30 seconds before removing the mixture from the pan (leaving all that delicious fat behind).
  5. Season the chicken with salt and pepper and place in the pan, skin side down.
  6. Allow to brown all over then add the mushrooms and fry for around 5 minutes.
  7. Add the onion and bacon mixture back to the pan.
  8. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15 minutes.
  9. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.
  10. Add the chopped parsley and season to taste.
  11. Serve with crusty bread

Wine Match

WineClub4A Riesling of course! Here’s two under $20 to try:

Westend Estate Cool Climate Riesling 2012 – tighter than your mum’s purse, this is a restrained, elegant Riesling with loads of lemon and lime, at an absurdly good price RRP $15.00

Pewsey Vale Eden Valley Riesling 2013 – one of the best value Rieslings in the universe, from one of the most consistently impressive Riesling producers. Hard to beat. RRP $17.00