Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
Add the mushrooms and allow to fry for 5 minutes.
Add the onion and bacon mixture along with the browned chicken back to the pan.
Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
Add the chopped parsley and season to taste.
Serve with rice, pasta or crusty bread.
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I took to Twitter to see if anyone could help me and within minutes the amazing folk at Le Creuset South Africa tweeted me back saying they are going to search high and low and within 24 hours they had located the very last white buffet casserole in the country and had it sent to my local store. I mean, is there anyone that does customer service better?
Anyway, so buffet casserole purchased, I needed something to christen it with. A good friend suggested that I make Nigel Slater’s Coq au Riesling from his book Real Food and I knew it had to be. I tweeted about it (well of course) and what do you know, Mr Slater himself shared my sentiment that this dish was made for my dish.


You should make this if you like chicken. If you like mushrooms. If you like creamy sauces. If you like Food. And most importantly if you like a bit of plate licking. This recipe is so gosh-darn delicious that I did, in fact, lick my plate. While it’s cooking, the scent of onion, garlic, mushrooms and wine will waft through your house, teasing your senses and when you take your first bite, you will swoon.
The chicken was soft and succulent and the sauce deeply savoury. Serve it with steamed rice or on top of al dente pasta or as I did, with a loaf of crusty bread to mop up the sauce. A zesty green salad won’t be out of place either.

For this recipe in Afrikaans (along with the most beautiful writing by my talented friend), click here.
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Table of Contents [hide]
1 Nigel Slater’s Coq au Riesling
1.1 Ingredients
1.2 Instructions
1.3 Other chicken dinner recipes you will love:
1.3.1 Easy coconut curry chicken thighs
1.3.2 Creamy Dijon mustard chicken thighs
1.3.3 Pan-roasted chicken with lemon garlic butter
Nigel Slater’s Coq Au Riesling
Deeply savoury and delicious, Nigel Slater’s Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.
4.34 from 192 votes
Print Pin Rate
Course: Chicken, Dinner, Entree, Main
Prep Time: 15minutes minutes
Cook Time: 45minutes minutes
Total Time: 1hour hour
Author: Alida Ryder
Servings: 4 -6
Ingredients
50 g butter
splash of olive oil
2 onions finely chopped
125 g bacon/pancetta sliced into thin strips
4 garlic cloves thinly sliced
8 chicken pieces on the bone I used 4 thighs and 4 drumsticks
250 g portabellini mushrooms sliced
500 ml Riesling or dry white wine of your choice
250 ml cream
salt & pepper to taste
handful chopped parsley
Instructions
Melt the butter and oil together in a large pan.
Brown the chicken pieces all over and remove from the pan.
Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
