Best 4 Chicken In A Riesling Sauce 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.

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.

CHICKEN WITH RIESLING CREAM SAUCE

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

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.