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
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
You Might Also Like:
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
Equipment
- long fireplace match
Ingredients
- 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
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
