French Recipe · Coq au Riesling

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.

Ingredients

• 2 tablespoons olive oil
• 8 ounces bacon, cut into small pieces
• 1 onion, sliced
• 2 cloves garlic, sliced
• 1 (750 milliliter) bottle Riesling wine
• 3 pounds skinless, boneless chicken thighs
• 10 ounces shiitake mushrooms
• 1 bay leaf
• salt and ground black pepper to taste
• 1 (12 ounce) package egg noodles
• ¼ cup butter, or to taste
• 2 tablespoons heavy whipping cream

Cooking Directions

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

• calories447.4
• carbohydrateContent25.9 g
• cholesterolContent112.3 mg
• fatContent18.3 g
• fiberContent1.5 g
• proteinContent26.2 g
• saturatedFatContent6.6 g
• sodiumContent258.1 mg
• sugarContent1.6 g