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Coq au Riesling

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Braised Coq au Riesling (Coq au Vin Blanc) is a twist on a classic French dish made with chicken thighs, leeks, garlic, white wine, and chicken stock. It is packed with flavor and perfect for weeknight or special occasion meals.

Coq au Riesling chicken thighs with Leeks in a skillet.

Several years ago I create the insanely popular Chicken au Champagne as part of a French-inspired meal, and thought it was time for a slightly different version.

Some people seem to have an issue with the fact that I used Champagne in an easy weeknight meal, so I chose a more economical wine this time around. Hopefully everyone will enjoy this version just as much!

📋 What you will need

Coq au Riesling with Leeks ingredients.
  • Bone-in, skin-on chicken thighs or you can substitute whole chicken legs if you prefer.
  • Fresh leeks
  • Garlic cloves, sea salt, and black pepper.
  • Olive oil to sauté the chicken and leeks.
  • Chicken stock and dry Riesling create the braising liquid and give this dish it’s amazing flavor.

Be sure to check out the detailed printable recipe card below

Looking down on Coq au Riesling chicken thighs with Leeks in a skillet.

More chicken thigh recipes

🧑🏻‍🍳 How to make Coq au Riesling

Preheat oven to 400 degrees.

Trim the ends off the leeks, leaving 0.5-inch of green.

Two leeks on a bamboo cutting board.

Slice the leeks in half lengthwise then wash to remove any dirt, sand, or rocks that may be hiding between the layers.

Two leeks cut in half on a cutting board.

Cut into 0.5-inch slices and set aside.

Half of a  leek stalk sliced into 0.5-inch slices.

Season the chicken thighs all over with salt and pepper.

Four raw chicken thighs sprinkled with salt and pepper on a white cutting board.

Heat an oven-proof skillet over medium-high heat. When hot, add the oil. Once the oil starts to shimmer add the chicken thighs skin-side down and cook until brown ( 5 to 6 minutes), flip and cook the other side for and additional 5 minutes.

Four seared chicken thighs in a skillet.

Remove the chicken from the skillet and set aside.

Remove all but a thin layer of fat from the skillet. Reduce heat to medium and add the leeks and garlic.

Sliced leeks in a skillet.

Cook, stirring frequently, until they begin to brown, about 6 to 8 minutes.

Add the chicken stock and Riesling and bring to a boil, scraping the bottom of the pan with a wooden turner to remove any stuck-on bits.

Cooked leeks and broth simmering in the skillet.

Return the chicken to the skillet and place in the oven. Bake, uncovered, until the chicken is cooked through (165 degrees) about 20 to 25 minutes.

Four chicken thighs in a skillet with sautéed leeks.

Serve immediately with steamed rice or mashed potatoes and sautéed zucchini, squash and onions or vegetable of your choice.

A chicken thigh on a bed of rice and leeks with sautéed zucchini and squash on the side.

📌 Recipe Notes & Tips

  • Any dry or medium-dry white wine will work in this recipe.

🥣 Tools to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

  • Chefs Knife & Cutting Board
  • Garlic Rocker to mince the garlic.
  • Enameled Cast Iron Skillet, or any skillet with a lid.
  • Wood Turner
  • Measuring Cup

🍽️ What to serve with Coq au Riesling

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Enjoy!!

Three chicken thighs cooked with leeks in a skillet.

Coq au Riesling

Braised Coq au Riesling (Coq au Vin Blanc) is a twist on a classic French dish made with chicken thighs, leeks, white wine, and chicken stock
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Course: Main Course
Cuisine: French
Keyword: braised chicken thighs with leeks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Servings
Calories: 781kcal
Author: Lisa Johnson

Equipment

  • Skillet

Ingredients

  • 2 leeks
  • 4 chicken thighs or whole legs
  • sea salt and black pepper
  • 1 tablespoon olive oil
  • 2 large cloves garlic minced
  • 0.5 cup chicken stock
  • 1.5 cups dry or medium-dry Riesling

Instructions

  • Preheat oven to 400 degrees.
  • Trim the ends off the leeks, leaving 0.5-inch of green. Slice the leeks in half lengthwise then wash to remove any dirt, sand, or rocks that may be hiding between the layers. Cut into 0.5-inch slices and set aside.
  • Season the chicken thighs all over with salt and pepper.
  • Heat an oven-proof skillet over medium-high heat. When hot, add the oil. Once the oil starts to shimmer add the chicken thighs skin-side down and cook until brown (5 to 6 minutes), flip and cook the other side for and additional 5 minutes. Remove the chicken from the skillet and set aside.
  • Remove all but a thin layer of fat from the skillet. Reduce heat to medium and add the leeks and garlic. Cook, stirring frequently, until they begin to brown, about 6 to 8 minutes.
  • Add the chicken stock and Riesling and bring to a boil, scraping the bottom of the pan with a wooden turner to remove any stuck-on bits.
  • Return the chicken to the skillet and place in the oven. Bake, uncovered, until the chicken is cooked through (165 degrees) about 20 to 25 minutes.
  • Serve immediately with steamed rice or mashed potatoes and sautéed zucchini, squash and onions or vegetable of your choice.

Notes

  • Any dry or medium-dry white wine will work in this recipe.
  • Total servings depends on your appetite and other sides that are also being served.

Nutrition

Calories: 781kcal | Carbohydrates: 23g | Protein: 40g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 278mg | Potassium: 699mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1662IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg

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