Coq au Riesling - The Traditional Alsatian Recipe

If Burgundy has its coq au vin with red wine, Alsace has its coq au Riesling. This braised dish, first browned then slowly cooked in white wine, softened with cream and flavoured with mushrooms, is a great classic of family tables and winstubs. It is often served on Sundays or for festive meals.

A classic of Alsatian cuisine

In the past, a real cockerel was used, its firm meat requiring long cooking. Today, a good free-range chicken works perfectly and shortens the preparation time. The choice of wine is essential: dry, mineral Riesling brings freshness to the sauce and balances the richness of the cream. The golden rule remains to cook with the same wine you will serve at the table.

The coq au Riesling recipe

Ingredients for 6 people

• 1 cockerel or 1 free-range chicken of about 2 kg, cut into 8 pieces
• 40 g butter and 1 tablespoon oil
• 4 shallots, finely sliced
• 1 garlic clove
• 2 tablespoons flour
• 50 cl Alsace Riesling
• 25 cl chicken stock
• 1 bouquet garni
• 300 g button mushrooms
• 20 cl crème fraîche
• 2 cl cognac (optional)
• Salt, pepper and flat-leaf parsley

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Alsace wine

Riesling from Alsace Tradition 75 cl

€14.90

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Alsace wine

Pinot Gris of Alsace Tradition 75 cl

€15.90

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Unit 6 Glasses

Alsace Wine Glass and Decanter

6 Alsace Wine Glasses Vineyard decor

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Method

1. Season the chicken pieces with salt and pepper. In a casserole, heat half the butter with the oil and brown them on all sides. Set aside.
2. In the same casserole, gently cook the shallots and crushed garlic for a few minutes without colouring.
3. Return the chicken, flambé with cognac if you like, then sprinkle with flour and stir for 1 minute.
4. Pour in the Riesling and stock, add the bouquet garni. Cover and simmer over low heat for 45 minutes to 1 hour for a chicken, 1 hour 30 minutes to 2 hours for a cockerel.
5. Meanwhile, sauté the sliced mushrooms in the remaining butter until golden.
6. Remove the chicken pieces and bouquet garni. Reduce the sauce for a few minutes, then add the cream and mushrooms. Adjust the seasoning.
7. Return the chicken to the sauce, reheat gently and sprinkle with parsley just before serving.

What to serve with coq au Riesling

The traditional side is Alsatian pasta, which soaks up the sauce beautifully: homemade spaetzle, Knepfle or wide egg noodles. In the glass, serve the same Riesling used for cooking. If you prefer a rounder wine, a Pinot Gris is also an excellent choice. For more ideas, see our guide to Alsatian food and wine pairings.

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Biscuit and Gingerbread

Alsatian Spaetzles preparation kit

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Alsatian Pasta

Alsace Grandma's Twisted Noodles

€3.90

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Alsatian Pasta

Knepfle Alsace à l'Ancienne ValFleuri

€5.90

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Our tips

Coq au Riesling is even better reheated the next day: the flavours have blended and the sauce has become silkier. Make it the day before for festive meals and simply add the cream when reheating. For a lighter, more delicate sauce, you can also replace part of the cream with an egg yolk, stirred in off the heat.

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Alsatian Pasta

Sundig Spaetzle from Alsace ValFleuri

€6.20

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Alsatian Pasta

Spaetzle of Alsace Grand-Mother

€3.90

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