Chicken Riesling Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Pre-heat the oven to gas mark 8, 230°C or 450°F.
• First of all, the chicken and the grapes need to be at room temperature, so remove them from the fridge about an hour (half an hour on a hot day) before cooking. Snip off the strings and open out the chicken.
• Reserve four sprigs of tarragon for later, then strip off the leaves and chop them, reserving a tablespoonful. Now cut the grapes in half and finely chop the shallot. Next, in a bowl, combine the shallots, chopped tarragon and about two-thirds of the grapes, then place the whole lot inside the body cavity of the chicken.
• Then season the chicken with salt and pepper and place it in a roasting tin into the lower third of the oven and roast for 1 hour - without opening the door. (Because ovens vary, test the thickest part of the chicken with a skewer and if the juices run clear, it's cooked. If not, give it another 5-10 minutes.).
• What you now need to do is spoon out the grape stuffing and keep on one side. Then put a wooden spoon into the cavity and, using a spatula to hold the breast end, tip the chicken and let all the juices run out into the roasting tin. Transfer the chicken to a carving board and leave in a warm place to rest for 20 minutes.
• Meanwhile, place the tin over direct heat, add the wine and let the whole lot bubble and reduce by half - this will take about 5-6 minutes. Then whisk in the creme fraiche, add the stuffing and the rest of the grapes, and let it gently bubble for another 8 minutes. Finally add the reserved chopped tarragon, carve the chicken, spoon the sauce over and garnish with sprigs of tarragon.
• Notes on ingredients: For a 1.76kg chicken it will take an extra 10 minutes and may smoke a little because of the extra fat content but it's nothing to worry about.

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.