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Coq Au Riesling. Celebrate Autumn!

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“Oh, the glory of this perfect fall dish! As it cooks, the delicious scent of good things cooking will waft through your home. When it is done, there will be tender chicken in a to-die-for sauce you will want to scoop up with bread or noodles, while the mushrooms and other vegetables provide soul-soothing comfort. This dish can be adapted to your needs, as you'll see in the recipe. Add a lot of vegetables, or just one. But add the mushrooms, because they flavor the sauce so perfectly. Light a fire, call the family & enjoy the season closing in. Before you get caught up in the Thanksgiving & Christmas rush.”
1hr 15mins

Ingredients Nutrition

  • 4 tablespoons canola oil
  • 4 lbs chicken legs
  • 1 cup bacon lardons
  • 1 leek (finely sliced)
  • 3 garlic cloves, finely chopped
  • 3 bay leaves
  • 10 ounces mushrooms, sliced (your choice, all work well. I like oyster, hen-of-the-woods, even plain old button. Yummy!)
  • 2 -3 large carrots, chunked (optional)
  • 20 white pearl onions, peeled, but left whole (optional)
  • 10 cipollini onions, peeled but left whole, optional (don't use both onions)
  • 1 (26 fluid ounce) bottle riesling wine (sweet or dry, to your taste. The sweet are not too sweet for this recipe.)
  • 2 -3 splashes heavy cream (if you really do not want this, you can omit. But only if you really do not want this.)
  • salt & pepper, to taste
  • 1 tablespoon chopped fresh parsley or 1 tablespoon sage or 1 tablespoon thyme leaves, whichever aroma you prefer


  1. Heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
  2. Heat the remaining oil in the casserole or large, wide pan and fry the lardons until crisp.
  3. Add the sliced leek and garlic and soften with the lardons for a minute or so.
  4. Add the chicken to the pan with the bay leaves, mushrooms, optional carrots, optional onions and wine.
  5. Bring to the boil, season with salt and pepper to taste, then cover the pan and simmer gently for 40 minutes, stirring in the heavy cream for the last 10 minutes.
  6. Sprinkled with the herb and serve, with noodles or bread.

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