Coq au Riesling (Rosemary Chicken and Veggies in a White Wine Sauce)

I adapted this recipe from one I found in Good Housekeeping. It’s a yummy twist on Coq au Vin that incorporates dry Riesling with chicken, bacon, rosemary and vegetables slowly cooked in a Dutch oven over the stove. This is definitely a weekend meal because there is a little bit of prep time and the chicken ended up taking longer to cook than the original recipe stated. If you don’t want to use wine, I’m sure you could substitute organic chicken or vegetable broth.

I found an inexpensive bottle of Riesling at Trader Joe’s. I basically just asked an employee if they had any that was dry and they pointed me to a really good bottle. Unfortunately, I cannot remember what it was called but it incorporated great flavor into the chicken and was good enough to drink alongside the meal.

The chicken turned out really tender and was great for lunches throughout the week. I served this with roasted sweet potatoes and shredded Brussels sprouts with bacon (recipes to come!).

Coq au Riesling (Rosemary Chicken and Veggies in a White Wine Sauce)


  • 1 cut-up chicken (about 3 lbs), (I used bone-in chicken breasts and chicken legs)
  • 4 slices bacon (cut into 1 inch pieces)
  • 2 leeks
  • 2 cups baby carrots (I used organic carrot chips)
  • 4 cloves garlic (chopped)
  • 1 tablespoon tomato paste
  • 2 cups dry Riesling
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon dried thyme
  • salt/pepper


Step 1
In a Dutch oven, cook chopped bacon on medium heat until crisp (5-7 minutes). Remove to a paper towel-lined plate with a slotted spoon.
Step 2
Cut the leeks in half lengthwise and then cut into small slices. Place leeks in a bowl of cold water to rinse off the dirt (it should all fall to the bottom). Then remove clean leeks and reserve until ready to use.
Step 3
Heat the bacon grease in the pot and add the chicken to brown (do half at a time if needed), about 7-10 minutes. Remove chicken to a plate.
Step 4
Once chicken is browned, add the cleaned leeks and carrots to the pot. Cook until they soften about 3 minutes. Add the garlic and tomato paste, cook stirring for one minute. Add the wine, rosemary sprigs, thyme, salt and pepper. Heat to boiling and add the chicken back along with any juices.
Step 5
Reduce the heat to low, cover and cook for about 45-60 minutes or until chicken is completely cooked through. Discard the rosemary and garnish with bacon.
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