This delicious Coq Au Riesling by Nigella Lawson is a comforting, creamy chicken dish with rich flavors of bacon, mushrooms, and aromatic Riesling wine. It’s a simple yet elegant meal, perfect for cozy dinners. You can easily adapt it with your favorite herbs or cream for a customizable, crowd-pleasing recipe.
Ingredients Needed:
- 2 tablespoons garlic-infused olive oil
- 150g/5oz bacon lardons
- 1 leek, finely sliced
- 12 boneless, skinless chicken thighs
- 3 bay leaves
- 300g/10oz oyster mushrooms, torn into strips
- 1 x 750ml bottle Riesling wine
- A splash of double cream (optional)
- Maldon sea salt flakes (to taste)
- Pepper (to taste)
- 1 tablespoon chopped fresh dill (to serve)
How To Make Coq Au Riesling:
- Heat the oil and fry the bacon: In a large casserole or wide pan, heat the garlic-infused olive oil and fry the bacon lardons until crisp.
- Add the leek: Add the finely sliced leek to the pan and soften it for about a minute alongside the lardons.
- Prepare and add the chicken: Cut the chicken thighs into 2-3 pieces each, then tip them into the pan along with the bay leaves, torn mushrooms, and Riesling wine.
- Season and simmer: Season with Maldon sea salt and pepper to taste. Bring everything to the boil, then cover the pan and simmer gently for 30-40 minutes.
- Add the cream (optional): Stir in a splash of double cream during the last couple of minutes if you like.
- Serve with dill: Once ready, serve sprinkled with fresh dill and pair with buttered noodles. For even better flavour, let the dish cool and reheat the next day.
Recipe Tips
- Use good-quality Riesling wine: The wine is the main flavour in this dish, so pick a dry or semi-dry Riesling for the best taste.
- Cut chicken thighs evenly: Make sure to cut the chicken into similar-sized pieces to ensure even cooking.
- Crisp the bacon fully: Fry the bacon lardons until they are fully crisp before adding the leek. This adds a nice texture and flavour.
- Simmer gently for tender chicken: Keep the heat low while simmering to prevent the chicken from becoming tough.
- Let it rest overnight for better flavour: If you have time, allow the dish to cool and reheat the next day. It tastes even better when the flavours have had time to develop.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover coq au riesling cool down to room temperature. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: After cooling, transfer leftover coq au riesling into a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover coq au riesling in a saucepan over low heat, stirring occasionally, or microwave covered on medium power for 2-3 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 serving (out of 6 servings)
- Calories: 487
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 890mg
- Potassium: 630mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 45g
More Nigella Lawson Recipes:
- Nigella Chicken Noodle Soup
- Nigella Italian Chicken
- Nigella Chicken Cacciatore
- Nigella Chicken Biryani
- Nigella Chicken Shawarma
Nigella Coq Au Riesling
Description
Nigella Lawson’s Coq Au Riesling is made with chicken thighs, bacon lardons, leek, oyster mushrooms, Riesling wine, bay leaves, and a splash of double cream. This hearty Coq Au Riesling recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat the oil and fry the bacon: In a large casserole or wide pan, heat the garlic-infused olive oil and fry the bacon lardons until crisp.
- Add the leek: Add the finely sliced leek to the pan and soften it for about a minute alongside the lardons.
- Prepare and add the chicken: Cut the chicken thighs into 2-3 pieces each, then tip them into the pan along with the bay leaves, torn mushrooms, and Riesling wine.
- Season and simmer: Season with Maldon sea salt and pepper to taste. Bring everything to the boil, then cover the pan and simmer gently for 30-40 minutes.
- Add the cream (optional): Stir in a splash of double cream during the last couple of minutes if you like.
- Serve with dill: Once ready, serve sprinkled with fresh dill and pair with buttered noodles. For even better flavour, let the dish cool and reheat the next day.
Notes
- Use good-quality Riesling wine: The wine is the main flavour in this dish, so pick a dry or semi-dry Riesling for the best taste.
- Cut chicken thighs evenly: Make sure to cut the chicken into similar-sized pieces to ensure even cooking.
- Crisp the bacon fully: Fry the bacon lardons until they are fully crisp before adding the leek. This adds a nice texture and flavour.
- Simmer gently for tender chicken: Keep the heat low while simmering to prevent the chicken from becoming tough.
- Let it rest overnight for better flavour: If you have time, allow the dish to cool and reheat the next day. It tastes even better when the flavours have had time to develop.
Nigella Coq Au Riesling