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Coq au Riesling

Rated as 5 out of 5 Stars

"Delicious variation on coq au vin, made with an entire bottle of Riesling, a dry white wine. A friend of mine introduced me to this delicious and easy dish."
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1 h servings 447
Original recipe yields 12 servings


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  1. Heat oil in a large skillet over medium-low heat; cook and stir bacon until crispy, about 10 minutes. Add onion and garlic; cook, stirring occasionally, until onion is softened, 5 to 10 minutes.
  2. Mix wine, chicken, mushrooms, and bay leaf together in a large pot over medium-high heat.
  3. Transfer bacon mixture to a paper towel-lined plate using a slotted spoon. Once mixture is drained, transfer to to chicken mixture. Bring to a boil, reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and sauce is slightly thickened, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain and transfer to a bowl; add butter and mix until coated.
  5. Stir cream into chicken mixture until evenly combined. Serve chicken mixture over buttered egg noodles.

Nutrition Facts

Per Serving: 447 calories; 18.3 25.9 26.2 112 258 Full nutrition

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De-boned a whole chicken and used that for the meat which worked really well. Everyone who tried it thought it was fantastic. I served it with home made spätzli noodles to make it more authenti...