Chicken In Riesling Recipes

CHICKEN IN RIESLING

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 RIESLING

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.

CHICKEN RIESLING

Steps:

• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and season with salt and pepper and cook until somewhat golden browned, about 4 minutes per side. Add shallot and continue cooking and stirring for 1 minute. Add Cognac and carefully ignite it with a long match. When the flames subside, add Riesling, cover and simmer on low until the chicken breasts are just cooked, about 25 minutes. Remove breasts to plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to the plate.
• Meanwhile, in another skillet, melt 2 tablespoons of the butter. Add mushrooms, season with salt and pepper and cook over low heat until the liquid dissipates, about 7 minutes. Increase heat and continue cooking and stirring, until browned, about 3 minutes.
• In a bowl, blend flour and remaining tablespoon of butter. Stir cream into the large skillet; bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat.

CHICKEN RIESLING

Steps:

• If making the buttered parmesan pasta with this recipe: boil a large salted pot of water for the spaghetti, and cook it al dente according to package directions. Aim for it to be done around the same time as the chicken. Once the pasta is cooked, drain it, return it to the pot it was cooked in, and then immediately toss it with the 2 tbsp butter and 1/2 cup parmesan cheese until smooth and well-coated. Keep covered until you're about to serve it.
• Cut the bacon into small pieces (I use kitchen shears), and fry in a skillet over medium-high heat until crispy. Take the skillet off the heat. Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon fat in the skillet.
• Cut the chicken lengthwise into 4 thinner pieces, then sprinkle each piece with the garlic powder and some salt & pepper (go fairly easy on the salt as bacon is salty), then coat it in flour and shake off the excess.
• Return the skillet to medium-high heat, and once it's hot again, add the chicken and cook for 4-5 minutes (golden but not fully cooked through). Transfer to another plate.
• In the same skillet, add the butter, mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms release their water, it's cooked off, and they get a nice sear.
• Stir in the garlic and cook for about 1 minute.
• Add the white wine to the skillet and scrape any brown bits off the bottom of the pan. Let it bubble until the liquid is reduced by half (about 2-3 minutes).
• Stir in the cream, then add the chicken and bacon back to the skillet. Cook for about 5 minutes or until the sauce has thickened up a bit and the chicken has cooked through. Spoon some sauce over the chicken and season with extra salt & pepper if needed. Serve immediately.

EASY KUNG PAO CHICKEN

Steps:

• Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
• Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
• Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
• Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

CHICKEN WITH RIESLING

Steps:

• Put the butter in a skillet large enough to hold the chicken and turn the heat to medium. Add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions soften completely and begin to melt into a soft mass, about 20 minutes.
• Add 1 1/2 cups of the wine and let it bubble away for a minute, then tuck the chicken pieces among the onions; sprinkle the chicken with salt and pepper. Turn the heat to low and cover the pan.
• Cook, turning the chicken pieces once or twice, for 40 to 60 minutes, or until the chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If the dish appears to be drying out at any point, add the remaining wine.
• Serve the chicken, spooning the onions and their liquid over it.
• Variations
• Cook the onions for 10 minutes or so longer before adding the wine, until they darken in color and become even softer.
• While the onions are cooking, brown the chicken by putting it, skin side up, in a 500°F oven for about 20 minutes. When you add the chicken to the onions, include some of its juice.
• Tuck a couple of bay leaves and/or a few sprigs of fresh thyme in among the onions after they've begun to soften.
• Sauté about 1/4 pound of bacon or salt pork cut into 1/2-inch chunks in the pan before adding the onions.
• Cook about 1/2 pound of sliced mushrooms (or an ounce or two of dried porcini mushrooms, reconstituted) along with the onions.
• Cook 1 tablespoon or more of chopped garlic with the onions.
• After cooking, puree the onions and their liquid in a blender for a cream like sauce; use it to top the chicken.

CHICKEN WITH RIESLING

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.