Chicken In A Riesling Sauce Recipes

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CHICKEN IN RIESLING



Chicken in Riesling image

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

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tablespoons finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 pound small (2-inch) red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crème fraîche or heavy cream
Fresh lemon juice to taste

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.

CHICKEN WITH RIESLING CREAM SAUCE



Chicken With Riesling Cream Sauce image

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

2 (2 1/2 lb) roasting chickens (2 1/2 to 3 lbs each, legs tied together with kitchen twine)
1 onion (whole)
6 whole cloves
5 tablespoons unsalted butter
2 shallots, peeled and finely chopped (about 3 tbsps)
1/2 small white onion, peeled and finely chopped (about 3 tbsps)
3 tablespoons all-purpose flour
3 cups riesling wine (or other delicate fruity white wine, sweet is key)
1 cup white pearl onion, peeled
2 cups white button mushrooms (quartered)
salt
fresh ground black pepper
1 cup heavy cream
fresh parsley (Chopped)

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 IN A RIESLING SAUCE



Chicken in a Riesling Sauce image

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

30 g butter
1 tablespoon olive oil
1 onion (sliced)
2 teaspoons garlic (minced)
250 g mushrooms (sliced or if small cut into 4)
salt and pepper (freshly ground to taste)
1/3 cup flour
800 g chicken thighs (boneless, each cut into 3 pieces)
750 ml riesling wine
1 sprig thyme (big)
2 bay leaves

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 WITH RIESLING AND GRAPES



Chicken with Riesling and Grapes image

Categories     Chicken     Sauté     White Wine     Grape     Gourmet

Yield Serves 2

Number Of Ingredients 11

2 tablespoons unsalted butter
1 tablespoon olive oil
1 whole chicken breast, halved
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1/3 cup Riesling
1/2 cup chicken broth
2 teaspoons fresh lemon juice
1/8 teaspoon dried thyme, crumbled
1/4 pound green seedless grapes, halved crosswise (about 3/4 cups)

Steps:

  • In a large skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat brown the chicken on all sides for 8 minutes, or until it is golden, and transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet cook the shallot and the garlic for 3 minutes. Stir in the flour and cook the roux, stirring, for 2 minutes. Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, the lemon juice, the thyme, and salt and pepper to taste and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate and simmer the mixture, covered, for 15 minutes. Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until chicken is cooked through.

CHICKEN WITH RIESLING



Chicken With Riesling image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter or neutral-flavored oil, like canola
4 medium to large onions (about 1 1/2 pounds), peeled and sliced
Salt and freshly ground black pepper
1 1/2 to 2 cups slightly sweet riesling, preferably German
1 3- to 4-pound chicken, preferably kosher or free-range, cut into 8 or 10 serving pieces

Steps:

  • In a skillet large enough to hold the chicken, heat butter or oil over medium heat for a minute or so.
  • Add onions and a large pinch of salt and some pepper, and cook, stirring occasionally, until onions soften completely and begin to melt into a soft mass, about 20 minutes.
  • Add 1 1/2 cups of wine and let it bubble away for a minute, then tuck chicken pieces among onions; sprinkle chicken with salt and pepper. Turn heat to low, and cover pan.
  • Cook, turning chicken pieces once or twice, for 40 to 60 minutes, or until chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If dish appears to be drying out, add remaining wine.
  • Serve chicken with crusty bread or white rice or another grain, spooning the onions and their liquid over all.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1580 milligrams, Sugar 7 grams, TransFat 0 grams

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