← Back to Search Results
Alsace, European, French
Coq Au Riesling Over Noodles

Photo by: Joseph De Leo
Comments: 0


This Alsatian specialty is a lighter, more delicate version of the Burgundian coq au vin. Any white wine will do, but for authenticity’s sake you should try to get a slightly sweet Alsatian Riesling. Noodles, of course, are important in Alsatian cooking, having entered with the German influence.

Yield: 6 to 8 servings


  • 4 tablespoons butter
  • 2 tablespoons oil
  • Flour
  • 8 chicken drumsticks and thighs
  • ¼ pound salt pork, diced small
  • 1 pound mushrooms
  • 8 shallots, chopped fine
  • 24 small white onions, peeled
  • 3 carrots, cleaned and cut in rounds
  • ½ cup Cognac
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 cups white wine
  • 1 pound fine noodles
  • Chopped parsley


Heat the butter and oil in a heavy skillet. Lightly flour the chicken pieces and brown them over medium-high heat, a few at a time, removing them to a large casserole as they are browned. In the fat remaining in the skillet, render the salt pork by cooking it until the fat has melted and the pieces of pork are brown and crisp. Add the mushrooms, shallots, onions, and carrots and toss them in the fat until they are lightly browned. Add them to the chicken pieces in the casserole.

In a small saucepan, heat the Cognac. Pour it over the chicken and vegetables and set it afire. Baste the chicken with the blazing Cognac until the flames have died down, and season with salt, pepper, and garlic. Add the wine and simmer, covered, for 20 minutes. If the sauce seems too thin, thicken it with a beurre manié made of equal parts of butter and flour worked together with a fork and then dropped, bit by bit, into the simmering sauce.

Cook and drain the noodles. Make a bed of the cooked noodles on a heated platter. Arrange the chicken and vegetables on them, spoon on the sauce, and sprinkle everything with chopped parsley.


If they are available in your part of the country, cut up 2 guinea hens. Test for tenderness. Follow the rule for the chicken.

Several kinds of game hens may be prepared the same way. Game hens should, if they are large, be cut in half. You will need 1/2 game hen per person. They will cook in approximately the same time after browning in the skillet. Quail will take less time but they are most satisfactory in flavor. Gauge at least 2 per person. Watch them very carefully lest they overcook.

© 1983 James Beard

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1 teaspoon of added salt.


Nutritional Information

Nutrients per serving (% daily value)

719kcal (36%)
94mg (9%)
20mg (33%)
275mcg RAE (9%)
80mg (27%)
580mg (24%)
13g (65%)
30g (46%)
4mg (22%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-sweet-life The Sweet Life
by Kate Zuckerman
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
mexican-everyday Mexican Everyday
by Rick Bayless
nigella-express Nigella Express
by Nigella Lawson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?