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Coq au Riesling


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the seasoned chicken all over, covered. Remove. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onions and mushrooms until a little coloured, continually stirring. 
  • Turn down the heat, add the flour and gently cook for a few minutes until well combined, mixing as you do so. 
  • Add the wine, stock, thyme, lemon zest and juice, garlic, seasonings and 1 tbsp chopped parsley. Mix well and bring to the boil.  
  • Then turn the heat down, return the chicken and simmer for about 20-25 mins. Taste the sauce for seasoning. 
  • Serve the chicken and vegies in individual flat soup bowls with the stock spooned over the top and a sprinkling of parsley. 
  • nb.  Any dry white can be used, but change the name, eg. Coq au Chardonnay.


  • olive oil
  • 1 whole chicken, portioned in 4
  • sea salt & freshly ground pepper
  • 12 baby (pickling) onions, peeled
  • 12 button mushrooms, wiped clean
  • 2 tbsp plain flour
  • 2 cups Riesling
  • 2 cups chicken stock
  • 1 fresh thyme sprig
  • grated rind & juice of ½ lemon
  • 2 large garlic cloves, crushed
  • 2-3 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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