Coq au Riesling with Mushrooms and Crème Fraîche

Steps

1. Pat the chicken very dry and season all over with salt and pepper. Cook the bacon in a large Dutch oven over medium heat for 6–8 minutes, until crisp; transfer with a slotted spoon to a plate, leaving the fat.
2. Raise the heat to medium-high. Add the chicken skin-side down and sear without moving for 8 minutes, until the skin is deep golden and releases easily. Flip, sear 2 minutes, and transfer to the plate with the bacon.
3. Pour off all but 2 tbsp fat. Add the mushrooms and shallots and cook 6–8 minutes, stirring occasionally, until the mushrooms are browned. Add the garlic and flour and stir for 1 minute.
4. Pour in the wine, scraping up every browned bit, and boil 2 minutes to cook off the raw alcohol. Add the stock, thyme and bacon, then nestle the chicken back in skin-side up.
5. Cover, reduce to a gentle simmer and cook 30–35 minutes, until the thighs read 175°F near the bone. Meanwhile, cook the egg noodles in salted water according to the package, drain and toss with the butter.
6. Transfer the chicken to a platter. Stir the cream into the sauce and simmer 3–4 minutes over medium heat until it lightly coats a spoon. Taste and adjust the salt; discard the thyme stems.
7. Spoon the sauce and mushrooms over the chicken, scatter with parsley and serve with the buttered noodles.

Kitchen tip

Choose a dry Riesling (look for trocken or Alsace on the label); an off-dry bottle will make the sauce too sweet. A dry Pinot Gris or Sauvignon Blanc also works. Keep the chicken skin above the braising liquid so it stays bronzed rather than flabby, and if you want it extra crisp, slide the platter of chicken under the broiler for 2 minutes while you finish the sauce. Leftovers reheat beautifully, so it is a good Sunday cook for Monday dinner.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.