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One Skillet Coq au Riesling


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  • Author: jzmcbride
  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

  • 1 small chicken, cut into pieces, bone in (about 2 pounds). See note.
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 3 shallots or 1 sweet onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, chopped
  • 1 pound mixed mushrooms, halved (See notes.)
  • 2 cups white wine
  • 1 cup heavy cream – I prefer Kalona grass-fed dairy
  • 2 tablespoons Dijon mustard
  • 1/2 cup grated parmesan cheese
  • 4 sprigs fresh thyme
  • salt and pepper (or M-Salt)

Instructions

  1. Preheat oven to 400 degrees F. Season the chicken pieces with salt and pepper (or M-Salt).
  2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. When the oil begins to shimmer, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add butter, shallots/onion, garlic, carrots, and mushrooms. Cook, stirring regularly until the onions have caramelized and the vegetables are soft, 5-10 minutes.
  4. Add the wine, cream, mustard, and parmesan. Season with salt and pepper.
  5. Bring the mixture to a boil over high heat. Place the browned chicken back into the skillet, skin side up. It should be mostly submerged.
  6. Add the thyme and transfer the pan to the oven and roast for 25-30 minutes or until the chicken is cooked through and the sauce is reduced.

Notes

  • You can make this recipe with any chicken on the bone pieces/parts. I used two breasts and two thigh/drumsticks, but you could use all breasts, all thighs, etc. depending upon your preference.
  • I used a mixture of three types of mushrooms: baby bellas, shitake and oyster.
  • Reisling wine is typically used in this dish, but you can use any white wine you have on hand, provided it isn’t too sweet.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: recipe
  • Method: oven
  • Cuisine: French