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+ servings

Chicken in Riesling

Sue Lau
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 8 mins
Course Main Dish
Cuisine European, Luxembourg
Servings 4


  • long fireplace match


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword chicken fricassee, coq au riesling, coq au vin, hong am riesleck
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