Coq au Riesling
Coq au Riesling beautifully delivers the essence of traditional French cooking right to your dining table by skillfully mixing rich, complex flavors with a touch of elegance. In this version, I am focusing on the fine wines produced by Chateau Ste. Michelle, which serve to add the perfect balance and refreshing acidity that enhance the overall dish. Their Columbia Valley Riesling wine significantly enriches a hearty, savory sauce, making it especially great when paired with creamy brown butter mashed potatoes, ensuring that you truly savor every single bite. Let’s get cookin’!
COQ AU RIESLING
2 pounds boneless skinless chicken breasts, use chicken thighs or legs if you prefer
2-3 tbsp unsalted butter
A few tbsp olive oil for browning the meat
2 white or yellow onions, diced
2-3 cloves garlic, minced
8 oz pancetta, diced
15 oz mushrooms, I used baby bellas and shiitake blend
3 generous tbsp Thrive Life Italian seasonings
Generous splash of Chateau Ste. Michelle Columbia Valley Riesling
2 tsp dijon mustard
1 tsp thyme, minced if using fresh - can use spice or fresh*
1 tsp oregano, minced if using fresh - can use spice or fresh*
2 tsp parsley, minced if using fresh - can use spice or fresh*
1 tsp kosher salt, plus more to taste
1 tsp freshly cracked black pepper
Minced Italian flat leaf parsley, for serving
APPLE FENNEL SLAW
1 green apple, sliced into quarter inch thick slices
Fennel bulb, sliced into quarter inch thick slices
2-3 tbsp mayonnaise
1 tsp honey, plus more to taste
1 tsp kosher salt, plus more to taste
1/2 tsp freshly cracked black pepper
1-2 tsp dijon mustard
1-2 tsp apple cider vinegar (plus more to taste depending on how vinegar-y you like it!)
2 tsp parsley, minced + more for serving
Instructions
Heat a pan or Dutch oven over a medium high heat. When the pan is hot, drop the pancetta in and allow to cook through under the fat is rendered. Use a slotted spoon to take the cooked pancetta out of the pan and transfer to a paper towel-lined plate to absorb any excess fat. Set aside.
Add the chicken to rendered fat in the pan. Sear on both sides until golden brown. (Doesn’t have to be cooked through, will finish cooking in the oven). Remove chicken from the pan and set aside.
In the same pan, add in the butter and diced onions and cook for 5-10 minutes until translucent. Use a spatula to scrape up the crispy bits from the bottom of the pan as you cook the onions. Add in the minced garlic when the onions are almost finished cooking. Add in the mushrooms and season with salt and pepper to taste. Cook on a medium flame until mushrooms have released most of their water content.
To the pan add in dijon mustard, big splash of wine, and minced herbs. Taste and adjust with salt and pepper as needed. Add back into the pan the chicken pancetta, combine everything together and then nestle the chicken back into the savory goodness! Allow to come together over a low flame while you make the slaw.
Combine the mayonnaise, dijon mustard, honey, parsley, apple cider vinegar, salt, and pepper in a small bowl and adjust with seasoning as needed. Add in the sliced apples and fennel and combine until the dressing is evenly dispersed.
Serve chicken over brown butter mashed potatoes, rice, or crusty bread and top with the lovely pan sauce and slaw. Be sure to pour yourself a glass of wine on the side and enjoy!
