Coq au Riesling - Original Alsatian Chicken Stew with Mushrooms & Cream
A tender Coq au Riesling is the finer, lighter sister of the classic French braised chicken and brings the flair of Alsace directly into your kitchen. This noble dish with an aromatic sauce made of Riesling, fresh mushrooms, and cream tastes incredibly luxurious but is surprisingly easy to prepare. As a small chef who values fresh ingredients, I love how the wine highlights the flavors of the poultry and creates a wonderful creaminess. Since we don't use any processed products, the pure, unadulterated taste of French country cooking unfolds here. It is the perfect dish if you want to treat yourself to something special without spending hours on complicated techniques. Grab a good pan, a glass of wine for cooking, and let's conjure up this classic together – meow, the result will thrill you!
Ingredients
Preparation
Cut the chicken breast fillet (200 g) into bite-sized pieces and season with salt and pepper.
Melt the butter (20 g) in a pan and sear the chicken until golden brown, then remove from the pan.
Finely dice the shallot (1), press the garlic clove (1), and sauté both in the drippings until translucent.
Add the cleaned and quartered mushrooms (100 g) and sauté briefly over high heat.
Deglaze with the Riesling white wine (100 ml) and carefully scrape up the browned bits – this provides the full flavor!
Stir in the heavy cream (50 ml) and add the meat back to the pan, simmer briefly over low heat until the sauce is slightly creamy.
Finally, garnish with finely chopped fresh parsley (10 g) and enjoy immediately.
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