PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
CHICKEN WITH RIESLING CREAM SAUCE
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
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 RIESLING
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
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 IN A RIESLING SAUCE
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
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 MIXED MUSHROOMS AND CREAM
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it's as timeless as they come. Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness. Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table. Your loved ones will thank you.
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
- Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
- Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
- Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 34 grams, Carbohydrate 7 grams, Fat 61 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 22 grams, Sodium 1008 milligrams, Sugar 2 grams, TransFat 1 gram
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- Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat until the chicken breasts are just cooked, about 25 minutes. Transfer the breasts to a large plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to the plate.
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