Coq au Riesling

Ingredients

• •1.2 kg bone-in, skin-on chicken thighs and drumsticks
• •1 ½ cups Riesling wine (dry)
• •300 g cremini mushrooms, thickly sliced
• •2 leeks, white and light-green parts, sliced into rounds
• •4 shallots, halved
• •3 garlic cloves, smashed
• •1 cup chicken stock
• •½ cup crème fraîche or sour cream
• •2 tbsp unsalted butter
• •1 tbsp olive oil
• •4 fresh thyme sprigs
• •2 bay leaves
• •3 tbsp fresh flat-leaf parsley, chopped
• •to taste kosher salt and black pepper

Directions

1. 1Pat chicken pieces very dry; season all over with salt and pepper.
2. 2Heat butter and oil in a large Dutch oven over medium-high heat; sear chicken skin-side down in batches 5–6 minutes until golden; flip and brown 2 minutes; transfer to a plate.
3. 3Reduce heat to medium; add shallots and leeks to the pot and cook 4 minutes, scraping up browned bits.
4. 4Add garlic and mushrooms; sauté 3 minutes until mushrooms begin to soften.
5. 5Pour in Riesling, bring to a boil, and simmer 3 minutes to cook off some alcohol; add chicken stock, thyme, and bay leaves.
6. 6Return chicken skin-side up to the pot; bring to a gentle simmer, cover partially, and braise over low heat 35 minutes until chicken is cooked through and tender.
7. 7Transfer chicken to a plate; discard thyme and bay leaves; increase heat to medium-high and reduce sauce 5 minutes.
8. 8Stir in crème fraîche until sauce is smooth and glossy; taste and adjust seasoning; return chicken to the pot.
9. 9Serve straight from the pot scattered with fresh parsley alongside egg noodles, mashed potatoes, or crusty bread.

💡 Use a dry Riesling from Alsace or Ontario's Niagara Peninsula — both are widely available at the LCBO. The wine should be something you'd enjoy drinking; cheap cooking wine will dull the sauce. Crème fraîche is sold at most major Canadian grocery chains; full-fat sour cream is a reliable substitute.

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