Alsace's white-wine answer to coq au vin: chicken braised in dry Riesling with mushrooms and cream, finished glossy and served over buttered egg noodles or spaetzle.

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.

Where to eat Coq au Riesling in Strasbourg

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Make it at home

Serves 41 hr 30 minEasy

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

  1. Season and lightly flour the chicken, then brown all over in the butter and lift out.
  2. Soften the shallots and mushrooms in the same pan until the mushrooms release their water.
  3. Return the chicken, pour in the Riesling, cover and simmer gently for about 45 minutes until tender.
  4. Lift out the chicken, whisk the egg yolk into the creme fraiche and stir into the warm sauce off the boil.
  5. Return the chicken to coat in the glossy sauce and serve over buttered egg noodles or spaetzle.

Editor tip. Add the cream-and-yolk mix off the heat; let it boil and the sauce will split into curds.

Common allergens: Dairy, Sulphites.