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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Ingredients

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

Directions

  • 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; 18.3 g total fat; 112 mg cholesterol; 258 mg sodium. 25.9 g carbohydrates; 26.2 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

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
2 Ratings
  • 5 star values: 2
  • 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
02/26/2018
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