Coq au Riesling

I think it may have been a month since I posted my last recipe here. A month! *shivering with horror* I may not have cooked very much recently, due to our holiday travels . . . and the few times that I did cook, I failed to photograph! Ay, me. This is why it’s going to take me a little longer than usual to blog about an incredible Spicy Tuscan Soup, a creamalicious Chicken Artichoke Fettucinne, delectable Spicy Mulled Wine, and addictive Roasted Green Beans. They were all so good. But I can’t well write about them without photographs, so I’ll be making them all again one by one in order to bring them to you! Because I care. I care about your taste buds. I want them to feel loved, excited, cherished, and believe me–all of these dishes will romance the socks off them. Yes, food is part of a love story you have with your own tongue.

Does that sound creepy? Because I’m really not talking about French kissing with yourself. Like that’s even possible!

Or maybe we’re doing it all the time and just don’t notice it. Even creepier.

Okay, let’s turn off the creepy switch and turn on the Coq au Riesling switch. *click* There!

This is another Tasty Kitchen treasure with my adjustments (click here for original), and I loved every bite. Simple dishes are sometimes the absolute best, eh? (Note to Canadian friends: when I say ‘eh?’, do you relate to me better?)

Ingredients

1/2 lb thick cut bacon

1 medium onion

2 leeks

5 cloves garlic

5 boneless, skinless chicken thighs

3 bay leaves

10 sprigs of thyme (5 are for garnish)

1 bottle (750 ml) Riesling

10 oz sliced baby bella mushrooms

Salt and pepper, to taste

First, grab a trusty Dutch oven. Chop the bacon into small chunks, and fry them over medium high heat until they’re almost crispy, around 12 minutes.

In the meantime, chop up the onion and leeks and mince the garlic.

Toss the fibrous dark green part of the leeks–just use the white and light green parts. I stopped at the point where the leaves divide in the picture above.

When the bacon is starting to get crispy, add the onion, leeks and garlic, and cook for 5-6 minutes, until the vegetables are getting tender.

Trim the chicken thighs of fat and pat them dry with a paper towel. Really! This is important because removing the moisture will allow them to brown much better.

Salt and pepper them on both sides. Am I allowed to use ‘pepper’ as a verb?

I give myself permission by royal decree.

Add the thighs to the Dutch oven, moving the vegetables aside and on top of the chicken so that the thighs are touching as much of the bottom of the pot as possible.

Basically, scoop and pile.

There we go! Now brown them thoroughly, about 6 minutes on each side.

Time to add the mushrooms. I chose the prewashed, presliced bag. Do you still love me?

Stir them in evenly, and cook for another 3 minutes.

Now pour in that lovely bottle of wine . . .

Add the bay leaves and 5 sprigs of thyme. Some of the thyme I pulled off the little branches . . .

. . . but some I left on the sprigs. I was getting impatient. I mean, I wanted to give it a rustic feel.

Bring ‘er to a boil, then turn the heat down to low, cover, and cook for 40 minutes.

*insert imaginary picture of covered pot on the stove*

Alright! We’re almost there. Hang in there with me! Don’t abandon ship now! Uncover the pot . . .

. . . and simmer for another 15 minutes, shredding the chicken with two forks and adjusting seasoning to taste.

Serve over rice or noodles, with fresh thyme from the remaining 5 sprigs sprinkled on top.

That big, fat mushroom is calling my name.

Winter ain’t over yet, folks, and this is the kind of dish that will help you through. Warm your stomach. Give you strength to face the wind and the snow.

Unless you live in Australia. In which case, don’t even tell me how warm it is in Other Hemispheres.

Click here for printer-friendly version: Coq au Riseling

28 thoughts on “Coq au Riesling

    1. Jenna

      Thanks SurlyKitchen! I use the lens that came with my Nikon D5000–I think it’s the 18mm-50mm? I’m really hoping to purcahse the 50mm f/1.8 lens soon, since that will allow me to function better in low-light situations and get a prettier bokeh.

      Reply
      1. surlykitchen

        i have the 18mm-200mm lens and my shots are nowhere near as amazing as yours! you need to run a photography workshop. until then i will keep practicing.

        i was thinking of getting a 30mm macro lens, like the one PW recommends. but i considered the 50mm as well. i just need to do a bit more research.

      2. Jenna

        I have to say that I couldn’t do any of these recipe pictures without my external flash. Since I get home when it’s dark, it’s essential for lighting up my shots while not washing them out (because I can bounce it off the ceiling). I love my camera and my lens–but the flash is a 100% necessary component for me!

      3. surlykitchen

        it’s funny you mention the flash. i have read and reread your photography posts and, based on your recommendation, got the sb-600 flash. i’m still trying to figure out how best to use it. please keep writing more photography posts; i need them :)

  1. claire

    your hubby must love you!! this looks unreal… i am so impressed with your dishes recently (well I am always impressed with your feasts, but with my lack of blogging, even more so recently!)

    Reply
    1. Jenna

      Thanks Claire. =) I’m excited to hear your thoughts on the Barefoot Contessa cookbook you got. And do I need to add it to my Christmas list for next year?? . . .
      And I totally get the lack of blogging–I’ve had some trouble getting motivated this year.

      Reply
  2. patsy

    That dish looks so full of flavor! I must admit, I’ll be looking forward to the post on the spicy Tuscan soup… that sounds perfect for these freezing cold days we are having!

    Reply
  3. amy donovan (fearless homemaker)

    this looks great! chicken is our go-to protein for lots of dinners (because it’s easy to prepare, good for you, + not too expensive) + i’m always looking for new recipes. i love coq au vin + this looks like a nice, slightly lighter alternative. will have to try it!

    (found you through danielle’s link party, by the way!) =)

    Reply
    1. Jenna

      Hi Amy! Yes, it’s a lighter version of coq au vin, and I really enjoyed the variation. Though of course, a good coq au vin with a rich red wine–who can resist that?? =)

      Reply
  4. Amy @ Serve At Once

    I was talking to a friend just yesterday about the joys of Riesling, and then you go and post this lovely recipe? I’ll take it as a sign from above; it needs to be in my life.

    You rock, Jenna!

    Plus you always make me laugh–especially when you turn into Creeper Jenna. 😉

    Reply
  5. bellini

    This is one of those comfort dishes that would go down well right now considering we have caught up with the rest of Canada and are digging out after snow storms, eh:D

    Reply
  6. Lisa @Thrive Style

    That looks amazing!
    And I’m right there with you on the not cooking a lot thing. I really want to, there just hasn’t been time lately. But the holidays are over now…so might as well get back in the kitchen!

    Reply
  7. Veronica

    Another cooking success in Jenna’s kitchen! My Mom used to make a chicken dish with wine that was my favorite so I think I’d like this.

    Reply
  8. Twinky

    Do you not use the darker green parts of the leeks for any particular reason? I usually use them all the way up unless they are drying out since they often get pureed in a cream soup. I like the idea that there is (I assume) more nutrients in the darker parts, and it gives greater variety of color to the dish. If they are sliced as thin as I see you have sliced the leeks for this recipe, there shouldn’t be a problem with their fibrousness–hey, more fiber should be good for us, right?!?!

    And DON’T succumb to the blahgging blahs!! Your stuff is too good, and I look forward to reading you everyday with too much anticipation for you to have to take a sabatical already!! ¡Ánimo, hija mia!

    Reply
    1. Jenna

      No, I don’t usually use the dark green parts–then again, I don’t cook with leeks that often . . . I should try to incorporate them next time.
      And don’t worry grandma, I think I’ve gotten over the New Year’s hump of blogging blah’s. I have some fun stuff lined up for the next 2 weeks–some fantastic recipes, a couple book reviews, etc. =)
      Did you notice I just called you ‘grandma’? Heh heh. Get used to it. =)

      Reply

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