This Alsatian classic, Poulet au Riesling, is the elegant, lighter cousin of Coq au Vin. Instead of a deep red wine sauce, you get a delicate, creamy, and beautifully aromatic sauce made with dry Riesling wine, mushrooms, and onions. It’s sophisticated enough for a dinner party but simple enough for a comforting weeknight meal. The first time I made it, I was amazed at how the floral notes of the wine transformed into such a complex, savory sauce.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 min | 45 min | 1 hour 5 min | 4 | Elegant & easy |
Why You’ll Love This Recipe
- Elegant and comforting:Â It feels fancy but is surprisingly straightforward to make.
- The sauce is divine:Â Creamy, fragrant, and silky without being heavy.
- One-pan wonder: From stovetop to oven, it’s a simple cleanup.
- Perfect for company: It’s a guaranteed crowd-pleaser that looks far more complex than it is.
Grab These
- 4 bone-in, skin-on chicken thighs
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup dry Riesling wine
- 1 cup chicken broth
- ½ cup heavy cream or crème fraîche
- 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
- Salt and white pepper
- 1 tbsp fresh parsley, chopped for garnish
Let’s Make It
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season liberally with salt and white pepper.
In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat. Place the chicken in the pan skin-side down and cook for 5-7 minutes without moving, until the skin is golden brown and crispy. Flip and cook for another 2 minutes. Remove the chicken to a plate.
Reduce the heat to medium. Add the shallot and mushrooms to the skillet and cook until the mushrooms have browned and the shallot is soft, about 5-7 minutes. Add the garlic and cook for 30 seconds more.
Pour in the Riesling to deglaze the pan, scraping up all the browned bits. Let it bubble and reduce by about half. Stir in the chicken broth and the tarragon.
Nestle the chicken back into the skillet, skin-side up. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through.
Remove the skillet from the oven (careful, the handle is hot!). Place the chicken on a serving platter. Stir the cream into the sauce in the skillet. Let it simmer on the stovetop for 2-3 minutes until the sauce thickens slightly. Pour the sauce over the chicken and garnish with fresh parsley.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 520 kcal |
| Protein | 30g |
| Carbohydrates | 8g |
| Fat | 36g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Bacon:Â Render 4 slices of chopped bacon first, then cook the chicken in the bacon fat for a smoky flavor.
- Extra Vegetables:Â Add a cup of frozen peas or pearl onions with the cream for extra color and texture.
- Lighter Sauce:Â Substitute half the cream with whole milk or more chicken broth.
Serving Ideas
- Classic Pairing:Â Serve over buttery egg noodles, spaetzle, or creamy mashed potatoes.
- With Bread:Â A crusty baguette is essential for sopping up every last drop of the delicious sauce.
- Wine Pairing:Â Serve with a glass of the same dry Riesling you used for cooking.
Storage & Reheating
- Storage:Â Store in an airtight container in the refrigerator for up to 3 days.
- Reheating:Â Reheat gently in a saucepan over low heat to prevent the cream from separating.
My Two Cents
- Pro-Tip:Â Using an off-dry Riesling is fine, but avoid anything too sweet. The best choice is a dry (trocken) Riesling, which will give you a beautifully balanced, savory sauce.
You Asked, I’m Answering
Q: Can I use chicken breasts?
A: You can, but they won’t be as juicy. If using breasts, reduce the oven time to 15-20 minutes and use a meat thermometer to ensure they don’t overcook (165°F / 74°C).
Q: My sauce is too thin. How can I thicken it?
A: You can make a beurre manié by mashing 1 tablespoon each of soft butter and flour. Whisk small bits into the simmering sauce until it reaches your desired consistency.