Coq au Riesling


This recipe for Coq au Riesling originally accompanied a story on Two Easy, Do-Ahead Dinners for Halloween.

More recipes: great one-post meals.

Holiday cooking: Ideas and recipes for Halloween.

Coq au Riesling

Coq au Riesling

From Nigella Express: 130 Recipe for Good Food, Fast." Yield: 6 servings.


  • 2 tablespoons garlic-infused oil
  • 1 cup cubed bacon
  • 1 leek, finely sliced
  • 12 skinless chicken thighs, or 2 3/4 pounds thigh fillets
  • 1 (750-ml) bottle riesling
  • 10 ounces oyster mushrooms, torn into strips (4 cups)
  • 3 bay leaves
  • Salt and pepper to taste
  • Heavy cream (optional... I'm not going to use it)
  • 1 to 2 tablesoons freshly chopped dill


  1. Heat the oil in a casserole or large wide pan and fry the bacon until crisp.
  2. Add the sliced leek and soften it with the bacon for a minute or so.
  3. Tip in the chicken thighs, wine, mushrooms and bay leaves.
  4. Season with salt and pepper and bring to a boil, cover the pan, and simmer gently for 30 to 40 minutes, stirring in the cream in the last couple minutes.
  5. Sprinkle with dill and serve with buttered noodles on the side.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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