Chicken In Riesling With Prunes And Cabbage Recipes

CHICKEN IN RIESLING WITH PRUNES AND CABBAGE

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.

PRUNE AND OLIVE CHICKEN

Steps:

• In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
• When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
• Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

OKTOBERFEST CHICKEN AND RED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
• Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
• Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
• Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

SPICED RED CABBAGE WITH PRUNES

Steps:

• Fry the onion in the oil until beginning to soften. Tip in the mixed spice, then fry a few seconds more.
• Add the remaining ingredients. Season, then stir well. Cover and simmer for 20 mins, stirring every now and then, until tender.
• On the day, reheat in a pan.

CHICKEN IN RIESLING WITH CREMINI MUSHROOMS

Steps:

• Mix flour, paprika, salt and pepper on a plate. Coat chicken on all sides with the flour mixture.
• Heat butter or olive oil in a large skillet over medium-high heat; add chicken. Cook, turning, until browned on both sides, about 3 minutes per side; reduce heat to low. Cover; cook chicken until no longer pink in the middle, about 10 minutes. Remove chicken to a platter.
• Add mushrooms to skillet; turn heat to high. Cook, stirring, until lightly browned, about 3 minutes. Stir in riesling, scraping up browned bits on bottom of pan. Cook until slightly reduced, about 5 minutes. Stir in cream; heat 1 minute. Season with salt and pepper if needed. Return chicken to the sauce; turn to coat. Heat to warm, about 2 minutes.
• This is great served over noodles.