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Coq Au Riesling Recipe

Coq Au Riesling

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 1-10 of 24

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  • on September 24, 2011

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    very tasty, the easiest dish I ever cooked

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  • on May 16, 2011

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    This was amazing. The chicken was melt in your mouth. First time to make it and it will be a regular dish in our home. So fast and easy.

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  • on February 06, 2011

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    This is so good, it's not even funny! Don't listen to any reviews of this that are less than five stars. Provided you like these ingridients...you will love this dish. I have made it several times and it has alwasy been a smash hit! It is amazing that something so good can be whipped up so quickly! One of my all time favorites!!

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  • on July 17, 2010

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    I may never make this with red wine again! My family loved it. The dill was a nice touch. The only variation I made was button mushrooms. It's easy and I'm always looking for something new that doesn't keep me working in the kitchen for hours. I will make this again and again.

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  • on March 22, 2010

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    The only variations I made were to use chicken breast, regular button mushrooms, and just a half bottle of wine. Blot the bacon well after frying to avoid a pool of grease on the top. I baked it in a 325 degree oven in a very heavy cast iron dutch oven. My family has asked for this several times since I first made it earlier this month. Leftovers are fabulous.

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  • on February 20, 2010

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    This recipe is so easy and a great mid-week meal to boost your spirits. I did take a little (VERY little extra effort to brown the chicken before adding the riesling. Definitely use thighs--so much more flavor. Also, couldn't find leeks pre-washed, so have used any number of other veggies--shallots, onions, carrots, whatever I have on-hand--works great everytime!

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  • on August 18, 2009

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    Just tried this recipe for the first time and was also the first time trying to make anything in the coq au vin style. Since there are only 2 of us, I halved the recipe. Unfortunately I don't think halving the liquid amount was enough of a cut since it turned out to be very watery, like a soup rather than a stew. Next time I make it I'd add less wine and also maybe not sauteed the leeks since they lost color & flavor during the long cooking process.

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  • on August 01, 2009

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    I was in the mood for something different, so I gave this a try. I love coq au vin, so this seemed like a great twist on a classic- and it is. The flavor is great and the dill adds an earthy something-or-other that I was really intrigued by and it kept my fork going back for more. I didn't like the noodles I chose and will go with another brand next time. I also think this would be excellent with mashed potatoes!

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  • on January 24, 2009

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    I have made this recipe 5 times before. My husband and I love it and I serve it to my friends and family! I have made only 1 adjustment and that is I buy skin on bone in thighs and take the skin off. It saves me money and the flavor from the bones makes the sauce a bit more rich. Other than that, it is easy, affordable and quick! A great dish any day of the week!

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  • on January 12, 2009

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    I have made this recipe twice now. My girlfriend doesn't like pancetta so I have left it out and the flavor, while I'm sure is different, doesn't suffer. The first time I made it I didn't have leeks. Instead I used mirepoix (finely chopped carrots, celery and onion. The second time I used leeks. It is as easy as it sounds - saute leeks or onions, add chicken, veggies, a bottle of riesling, some seasoning and then leave it alone. I've also added in whatever extra veggies are around. Leave the butter off the noodles if you want a true low-fat dish. It's still good!

    We love it with capellini or vermicelli noodles.

    I have used chicken breasts both times and the meat is wonderful - tender and falling apart in the best way. I highly recommend this as something to keep around for weekday lunches and dinners.

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