Chicken in Riesling (Coq Au Vin Blanc)

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a tasty version of the French classic. The sauce is smooth & creamy with a mild earthiness. I was very impressed. I found the recipe in a group of Alsatian recipes in Gourmet March 2008.

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Pat chicken dry and sprinkle generously with salt & pepper.
  3. Heat oil & 1 tbsp butter in large dutch oven until foaming subsides.
  4. In 2 batches, brown chicken on both sides, flipping once. About 5minutes per side. Transfer chicken to a plate.
  5. Meanwhile wash the leeks thoroughly and chop vegetables.
  6. Pour the fat from the pan, then add the remaining butter (2TBSP). Cook the leeks, shallot, and about 1/4 tsp salt in the pan, covered until the leeks are just beginning to brown, about 7 minutes.
  7. Add the chicken (skin side up) and any accumulated juices, carrots, and wine. Boil until liquid is reduced by half, about 5 minutes.
  8. Cover the dutch oven and place in the oven for 25 minutes (you can turn off the oven and leave the chicken in for about another 15 minutes if you need the additional time).
  9. While the chicken is in the oven, place the potatoes and 1 tsp salt in a saucepan, cover with cold water and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
  10. Drain potatoes and return to saucepan. Add the parsley and shake to coat.
  11. When you remove the chicken from the oven, add the cream. Season to taste with the lemon juice, salt , and pepper.
  12. Add the potatoes and serve.
Most Helpful

This is going into my favourite recipes cookbook! I did add mushrooms but other than that I followed the recipe pretty closely.

soursugar January 02, 2010

Great recipe. I made a few adjustments to cut down the saturated fat, but it was still excellent. Substituting more olive oil for the butter, and more wine for the cream, the total per serving is 629 calories, 281 from fat. Highly recommend. Cooking times are just about perfect.

Matt K in Baltimore, MD March 30, 2009

Good stuff!! I did make a couple of changes--I browned the chicken in a little bit of bacon grease instead of oil and butter, and I added 1/2 tsp. of poultry seasoning to the sauce when I added the wine. DH loved it. It's definitely a keeper!

MaryMc February 01, 2009