Chicken riesling

This Cheesecake Factory favorite is easy to make and even better at home! Tender mushrooms, crispy bacon, and a creamy wine sauce make this Chicken Riesling recipe special.

This is a classic recipe for Chicken Riesling from The Cheesecake Factory. The combination of white wine, garlic, pancetta, and mushrooms creates an amazing flavor that will have your guests coming back for more! This dish is perfect for any special occasion or just to treat yourself on a weeknight. Serve it with your favorite side dishes for a complete meal.

If you've ever dined at the Cheesecake Factory, you know their menu is packed with delicious and unique dishes. One standout that has won the hearts of many is the Chicken Riesling. This savory and creamy dish combines tender chicken with the aromatic flavor of Riesling wine, creating a harmonious blend that's hard to resist. Whether you're a fan of their eclectic menu or just love a good chicken dish, this recipe is a must-try.

Coq au Riesling - Creamy comfort food!

This classic chicken riesling uses bone-in chicken with a creamy wine and mushroom sauce. Also known as Coq au Riesling.

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.

These are Crispy Chicken Cutlets that are seasoned and fried with panko bread breadcrumbs covered in a Lemon Butter Rosemary Butter Sauce.

Coq au Riesling is a succulent chicken Riesling dish made with cremini mushrooms, pancetta and braised in a dry white wine cream sauce.

Nigel Slater Coq au Riesling is a comforting, flavorful dish that brings together tender chicken, smoky bacon, earthy mushrooms, and a rich, creamy Riesling sauce. This easy Coq au Riesling is perfect for a cozy meal, offering a sophisticated blend of flavors that pairs beautifully with simple sides like rice, pasta, or crusty bread.

For many years now I have been teaching a couple of classes that feature what I consider to be typical French bistro food: Beef Daube, French apple tart, pot de crème, profiteroles with strawberry ice cream, tarte flambée, etc. In the spring, I like to teach a class that includes a classic from the Alsace region of France: Coq au Riesling (or Sautéed Chicken in Riesling Sauce). Although this dish does not include ingredients that I typically associate with spring, I think the floral and…