CHICKEN IN A RIESLING SAUCE
This is a recipe from the local/state daily paper The West Australian and by one of my favourite contributors Margaret Johnson. Times are estimated.
Provided by ImPat
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in a wide based pot or saute pan and add the onion and cook over a moderate heat until it is a pale golden brown and then add the garlic and the mushrooms.
- Cook for another few minutes and season well with the salt and pepper.
- Place the flour in a plastic bag and season with salt and pepper and then add the chicken pieces and toss the chicken around to coat well and then add the whole lot to the pan.
- Cook for a few minutes and add the wine and the herbs and bring to the boil and simmer gently for 10 minutes.
- Allow to sit for 5 minutes and serve - over noodles or pasta was suggested.
CHICKEN IN RIESLING
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Potato Braise Dinner Leek Carrot White Wine Oktoberfest Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350F with rack in middle.
- Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
COQ AU RIESLING
The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. And since I always think that the breast meat of a chicken can be a bit stringy when cooked for a long time, I instead choose thigh portions. So no dismembering of a carcass is required either.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
- Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
- Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
- To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.
Nutrition Facts : @context http, Calories 842, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 57 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 16 grams, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN IN RIESLING WITH PRUNES AND CABBAGE
Provided by Dorie Greenspan
Categories Chicken Fruit Poultry Vegetable Roast Sauté Christmas Dinner Lunch Prune Spring Winter Cabbage Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push vegetables to sides.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes. Place chicken, breast side up, in center of vegetable mixture in pot. Arrange fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken.
- Pour off fat from skillet. Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes.
- Transfer chicken to center of large shallow bowl. Using tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; pour over chicken.
CHICKEN WITH RIESLING CREAM SAUCE
From Black Forest Cuisine im sure chicken breasts could be very easily substituted for the whole roasting chickens, as the recipe is mostly about the sauce but if you do,*important* be sure to have enough chicken broth on hand (canned or homemade with bullion) to amount to 3 cups reduced
Provided by Michelle_My_Belle
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the chickens in a large saucepan or casserole and cover with cold water.
- Pierce the onion with the cloves and place in the pot.
- Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
- Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
- Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
- Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
- Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
- Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
- Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
- Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
- Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
- To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
- To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.
CHICKEN RIESLING
A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad.
Provided by JackieOhNo
Categories German
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
- In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
- Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
- Add cream and nutmeg. Bring to a boil, stirring until thickened.
- Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.
Nutrition Facts : Calories 1146, Fat 79.2, SaturatedFat 28.5, Cholesterol 437, Sodium 593.6, Carbohydrate 9.4, Fiber 0.6, Sugar 2, Protein 78.2
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CHICKEN RIESLING (COQ AU RIESLING) - SEASONS AND SUPPERS
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5/5 (7)Total Time 45 minsCategory Main CourseCalories 540 per serving
- Heat olive oil in an oven-proof skillet over medium-high heat. Split chicken pieces at the joint into a back piece and a drumstick. Season with some salt and pepper. Add chicken pieces to pan, skin side down. Cook until the skin is quite golden, about 4-5 minutes. Flip over and cook the other side and cook an additional 2-3 minutes. Transfer to a plate.
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- Meanwhile, in a medium skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes. Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
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