Coq Au Riesling

Sometimes quick meals are in order–okay, most times quick meals are in order, but every once in a while a meal that takes time is worth every minute of it, especially one that takes the time to sweat out chicken fat for flavor.




This is one of those meals.

I originally saw this recipe here. A truly awesome blog–if you’ve never been, take some time look around. However the recipe is originally from Nigel Slater, one of my favorite food writers and cookbook authors.

Coq au Reisling from Bakers Royale


And since I’m often asked what some of my favorite cookbooks are I’ll say, his Kitchen Diaries ranks as one of my top five. Every single recipe is good–definitely a must have. For today, let’s get started with this one from Nigel Slater.


1 Coq au Riesling by Bakers Royale1 210x260

this recipe

Coq au Riesling

Yield: 4 - 6 servings


Recipe from

  • 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 (4 thighs and 4 drumsticks, skin on)
  • 250g portabellini mushrooms, sliced
  • 500ml Riesling (or dry white wine of your choice)
  • 250ml cream
  • salt & pepper to taste
  • handful chopped parsley


Since I did not adapt this recipe in any way, please understand I'm sending you over to the original site of the recipe for the remainder of it as it's the courteous thing to do.

  1. Try to avoid using skinless, as most of the flavor is extracted from the skin.

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  1. Avatar for Naomi Robinson says

    Isn’t it just the most amazing recipe? Old Nigel is always a winner. I’m glad I could inspire you to make this! And your photography… good grief. Too beautiful for words!

  2. Avatar for Naomi Robinson says

    Nigel Slater is one of my favorite authors too. His recipe are fuss-free yet taste wonderful. You’ve just made his recipe alive with your stunning photography. Thank you for reminding me to try out Coq Au Riesling.

  3. Avatar for Naomi Robinson says

    I have seen this recipe before and have always wanted to try it. What excuse do I have for not, living in an area that makes some of the best Riesling in the world. Thanks for sharing. Pinning now for when cooler weather arrives.

  4. Avatar for Naomi Robinson says

    I agree 100% with you! Spending extra time occasionally on a dish is so worth it in the end! This looks amazing. I have this on my list to make – haven’t gotten around to it though!

  5. Avatar for Naomi Robinson says

    A testament to your amazing photos that even though it’s almost 90 degrees outside I’m seriously considering this for dinner tonight. At least I don’t need to turn on the oven. I’ll feel completely justified if accompanied with a cold glass of riesling and a garden fresh salad.

  6. Avatar for Naomi Robinson says

    This looks absolutely amazing! I can almost taste the flavor from here! And you’re right – sometimes the very best dishes are those that you have to work for – one of my favorites is a similar chicken dish that cooks forever – but the flavor is so amazing, you can’t get it any other way. And, the photos are amazing! I love the moody look!

  7. Avatar for Naomi Robinson says

    Once I saw this recipe and all the lovely pictures, I had to make it! This was last nights dinner and it was SO good! Will most definitely be making this again! Thanks so much for sharing this recipe!!

  8. Avatar for Naomi RobinsonLee says

    This recipe is super amazing!! I can’t wait to make this.
    However, since dry white wine is not available in my locals, can I use red wine instead?

  9. Avatar for Naomi RobinsonKatia says

    Yummi! This is a traditional meal from my region, Alsace, in France… because… Riesling is a famous wine produced here. You can find Coq au Riesling in many restaurants and we’re doing it often here, at home ! And, as an answer to Lee’s comment : this is not a recipe to prepare with red wine, sorry ! Hope you can buy or order some white wine somewhere !

  10. Avatar for Naomi RobinsonSvetlana says

    Gorgeous photography, I had to add to the comments of everyone else that said so. Just lovely and definitely a recipe that I will be adding to my list.

  11. Avatar for Naomi RobinsonPeggy says

    I am just a farm cook. But your photography made this dish look so wonderfully delicious, the farmer that is not crazy about chicken just had to have this for Sunday dinner. And I must say it does not disappoint! The farmer is still raving hours later. Thank you for a very beautiful recipe! A secret aside — The farmer is on a low carb high fat diet and this could not be a more delicious diet meal!

  12. Avatar for Naomi Robinsonsusan says

    could you break down the gram & millimeters measurments into US weight and mass measurments. ie: bacon, portabelini , Riesling, cream.