Winstub Le Clou ★ 4.1
Winstub Le Clou on Rue du Chaudron near the cathedral is a classic Alsatian tavern for choucroute, baeckeoffe and waedele, poured with Riesling.
Signature: Baeckeoffe, Waedele
History
Where Burgundy braises its chicken in red, Alsace reaches for its own dry Riesling. Coq au Riesling is the region's house chicken dish, the bird simmered slowly in white wine with mushrooms and shallots, then enriched with cream at the end. It belongs to the same farmhouse tradition as baeckeoffe and choucroute, using the wine that grows on the doorstep. Winstubs and home kitchens alike serve it with spaetzle to catch the sauce.
Common allergens: Dairy, Sulphites
Make it at home
Ingredients
- 1 free-range chicken, jointed into 8
- 2 tablespoons butter
- 2 shallots, finely chopped
- 300g button mushrooms, sliced
- 500ml dry Alsace Riesling
- 200ml creme fraiche
- 1 egg yolk
- Salt, pepper and a little flour
Method
- Season and lightly flour the chicken, then brown all over in the butter and lift out.
- Soften the shallots and mushrooms in the same pan until the mushrooms release their water.
- Return the chicken, pour in the Riesling, cover and simmer gently for about 45 minutes until tender.
- Lift out the chicken, whisk the egg yolk into the creme fraiche and stir into the warm sauce off the boil.
- Return the chicken to coat in the glossy sauce and serve over buttered egg noodles or spaetzle.
Tip from the editors. Add the cream-and-yolk mix off the heat; let it boil and the sauce will split into curds.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat coq au riesling
Coq au Riesling in Strasbourg
Chez Yvonne ★ 4.4
Chez Yvonne, the S'Burjerstuewel near the cathedral, is the city's best-known winstub, a wood-panelled room famous for its tete de veau and Alsatian classics.
Signature: Tete de veau, Baeckeoffe
Le Schnockeloch ★ 4.0
Le Schnockeloch on the Quai Saint-Jean is a large Alsatian institution between the station and Petite France for choucroute, baeckeoffe and flammekueche.
Signature: Choucroute, Baeckeoffe, Flammekueche
More cities are in research. Want coq au riesling covered somewhere specific? Tell us where you want to eat.