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Recipe of: © Monsieur Cuisine

Coq au Riesling

MC connect
4 portions
Ready in: 1:48 h
Preparation time: 30 min.
Created on: 06.11.2018
Last changes: 18.11.2020
  • 4 sprigs of parsley
  • 4 sprigs of thyme
  • 3 tbsp butter
  • 3 shallots (60 g)
  • 500 ml Riesling at room temperature
  • 600 ml chicken stock at room temperature
  • 4 chicken legs (skinless; 300 g each)
  • 1 tsp salt
  • 400 g button mushrooms
  • 200 ml cream at room temperature (30% fat)
  • 4 tsp cornflour
  • 1 tbsp lemon juice
  • ½ tsp pepper


  • light vegetable oil for the deep steamer basket


Per portion:

  • calorific value
    2558 kj / 611 kcal
  • protein: 67 g
  • carbohydrates: 9 g
  • fat: 25 g
Preparation time
30 min.
Ready in
1:48 h
  1. Wash the parsley and thyme and shake them dry. Strip the thyme needles from their stalks and set them to one side. Tear the parsley leaves from their stems, put them in the blender jug and, with the measuring beaker in place, chop finely for 8 seconds/speed setting 6. Transfer to another container and set to one side. Rinse out the blender jug.
  2. Peel and halve the shallots, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/5 seconds. Use the spatula to scrape the mixture down the inside of the blender jug. Add 1 tablespoon of butter and, the measuring beaker not inserted, melt for 1 minute/speed setting 2/60 °C, then, the measuring beaker not inserted, sauté everything with the roast button/3 minutes. Deglaze the pan with 300 ml wine and, the measuring beaker not inserted, boil it down a little for 6 minutes/speed setting 1/120 °C. Pour in the rest of the wine together with the chicken stock at room temperature. Add the thyme needles.
  3. Wash the chicken legs under cold running water, pat dry and split them at the joint. Season the chicken all over with ½ teaspoon each of salt and pepper. Heat 2 tablespoons of butter in a large frying pan and fry the chicken legs for 4 minutes on each side over a medium heat until they are nicely browned.
  4. Grease the deep steamer basket with a little vegetable oil, place on top of the blender jug, put the chicken pieces in it, and close the lid. Cook the chicken with the steamer button/45 minutes.
  5. Clean and halve the button mushrooms, depending on their size.
  6. Remove the deep steamer basket and set to one side with its lid still on.
  7. Put the cream and the mushrooms into the blender jug and, the measuring beaker not inserted, boil the sauce down for 10 minutes/speed setting 1/100 °C. Mix the cornflour with 5 tablespoons of cold water to form a smooth paste, then add to the sauce. The measuring beaker not inserted, bring everything to a boil with the reverse button/5 minutes/speed setting 1/100 °C. Season the sauce with 1 tablespoon of lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and, the measuring beaker not inserted, mix in with the reverse button/20 seconds/speed setting 1.
  8. Arrange the chicken legs in a bowl with the sauce poured over, sprinkle with the parsley and serve.


Serve with rice.


Bon appétit with Monsieur Cuisine