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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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix wine, chicken, mushrooms, and bay leaf together in a large pot over medium-high heat.

  • 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).

  • 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.

  • Stir cream into chicken mixture until evenly combined. Serve chicken mixture over buttered egg noodles.

Nutrition Facts

447 calories; protein 26.2g 53% DV; carbohydrates 25.9g 8% DV; fat 18.3g 28% DV; cholesterol 112.3mg 37% DV; sodium 258.1mg 10% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/11/2020
This has very good flavor, although I didn’t think there was enough sauce for my sauce-loving husband, so I added a can of chicken broth. It was a little soupy, so I thickened with flour, but it made it perfect over pasta (I didn’t have egg noodles). Of course the key is getting a good browning on your chicken which gives the sauce it’s flavor. I also added a bit of sugar, as I used a dry Traminette which made the sauce somewhat acidic (the author didn’t specify, but most Riesling’s in the US are sweet). This was delicious and a definite make again! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2018
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 authentic to the Alsace region. Will make it again! Read More
Rating: 5 stars
02/10/2020
This has very good flavor, although I didn’t think there was enough sauce for my sauce-loving husband, so I added a can of chicken broth. It was a little soupy, so I thickened with flour, but it made it perfect over pasta (I didn’t have egg noodles). Of course the key is getting a good browning on your chicken which gives the sauce it’s flavor. I also added a bit of sugar, as I used a dry Traminette which made the sauce somewhat acidic (the author didn’t specify, but most Riesling’s in the US are sweet). This was delicious and a definite make again! Read More