Chicken in  Riesling or Hong am Reisleck is a Luxembourgish fricassee of chicken pieces braised in wine with mushrooms.

Chicken in Riesling

By Sue Lau | Palatable Pastime

Chicken  in Riesling is my recipe of the day with the blogging  group Eat the World. Each month we visit a new culinary region and share our best recipes from there.

This month the recipes are from Luxembourg and I am sharing Chicken in Riesling, a Luxembourgish chicken fricassee also known as “Hong am Rèisleck” which means exactly- chicken in riesling.

Chicken in Riesling (also known as Hong am Rèisleck as I said in Luxembourg) or Coq au Riesling (France) depending upon the cuisine which prepares it. It is an Alsatian dish of the general region.

Some  cuisines call  this type of dish  chicken fricassee. And although that dish  is a braised chicken piece recipe with a sauce that is made into a stew as well, not all of those recipes necessarily include  wine.

On the wine  front, you may be more familiar  with Coq au Vin from  France. And while “vin” alludes to wine, that one is pretty much made with red  Burgundy wine.

The Coq au Riesling which is close to  this recipe is made with riesling, a white wine from the mountainous alpine regions around Luxembourg, Alsatian France and Germany.

Luxembourg recipes  might seem to be difficult  to obtain, but that is pretty much because  most of them are written in  German. However, dipping  into  recipes for Coq au Riesling I could  find recipes in English.  So I  have borrowed inspiration from those, particularly the one by Jean-Georges Vongerichten. This amazing chef of the alpine French  region is quite well known  for his skill. I would be tremendously surprised if you have not heard of him.

So I took some pointers from his recipe and then headed off on my own  as I usually do to have some fun in the kitchen.  Join me, will you?

Eat the World

Check out all the wonderful Luxembourg dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings)
Radha: Gromperekichelcher
Sugarlovespices: Luxembourg Sweet Love Pretzels
Palatable Pastime: Chicken in Riesling
Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)
Pandemonium Noshery: Bouneschlupp – Luxembourg Green Bean Soup
Culinary Adventures with Camilla: Bou’neschlupp
Kitchen Frau: Stäerzelen (Buckwheat Dumplings)
A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes)
Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters
Making Miracles: Coq Au Riesling

Chicken in  Riesling

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Coq au Vin

First, classic French chicken braised with wine, mushrooms, and aromatic vegetables.

Ris de Veau Meunière

Next there are breaded sweetbreads with a white wine and lemon-caper sauce.

Duck Ragout with Creamy Polenta

Then duck ragout, or thick French stew similar to coq au vin.

Smoked Trout Pâté 

Also I have a smoked trout pâté has a great flavor similar to smoked salmon and makes an easy spread for crackers and canapes.

Roasted Asparagus with Speck and Creamy Horseradish Sauce

Finally, the  perfect accompaniment to roast beef and potatoes, roasted asparagus with speck and creamy horseradish sauce is ready in about 30 minutes or less.

Chicken in  Riesling

Chicken in Riesling

Sue Lau

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 8 minutes mins

Course Main Dish

Cuisine European, Luxembourg

Servings 4

Equipment

• long fireplace match

Ingredients

  

1x2x3x

• 3-1/4 pounds bone-in chicken thighs
• salt and black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 16 ounces fresh mushrooms (quartered)
• 1 cup diced shallot
• 2 teaspoons minced garlic
• 1 tablespoon fresh thyme leaves
• 2 tablespoons cognac
• 1/4 cup all-purpose flour
• 1 cup Riesling white wine
• 1 cup chicken broth
• 1/4 cup heavy cream

Instructions

 

• Preheat oven to 325F.
• Season chicken with salt and black pepper.
• Brown on all sides in a mixture of butter and olive oil; set aside.
• Add mushrooms, shallots, garlic and thyme to pan and brown shallots.
• Remove pan from heat source; add cognac to pan and ignite with a long match, standing back and allowing several feet for flames to rise to avoid fire risk.
• When the flames subside, stir in the flour to coat the vegetables.
• Add the riesling and chicken broth to the pan and bring to a boil, stirring.
• Remove from heat and whisk in the heavy cream.
• Nestle the browned chicken pieces on top and place in the oven.
• Bake, covered, for 45-60 minutes or until chicken is cooked through.
• Serve chicken and sauce with or over noodles, spaetzle, polenta, or potatoes.

Notes

From the kitchen of palatablepastime.com

Keyword chicken fricassee, coq au riesling, coq au vin, hong am riesleck

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