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April 23, 2011

Chicken in Creamy Riesling Sauce

This is one of my favorite chicken recipes from Lobel's. Select a dry Riesling for cooking but you should try a Pinot Blanc to accompany the meal. It’s not that the Riesling is a bad match but it doesn’t hold up to the rich creamy sauce as well. Try it for yourself and determine what you like best.


Serving Size: 8
Prep time: 35 minutes
Total time: 1:35

Ingredients:

4 Tablespoons vegetable oil
4 Tablespoons butter
6 pounds chicken breast and thighs, without skin
1 large yellow onion, finely chopped
1 cup shallots, finely chopped
3 Tablespoons flour
3 cups dry Riesling wine
2 cups chicken stock or broth
1/2 teaspoon nutmeg, freshly ground
2 large sprigs fresh thyme
2 medium bay leaves
1/2 cup creme fraiche
Kosher salt to taste

Instructions:

In a large pot heat the oil and butter over medium high heat until the butter melts. Season the chicken generously with salt on all sides. Working in batches, if necessary, add the chicken to the pot and cook until rich golden brown all over, reducing the heat if it threatens to burn, 10-12 minutes per batch. Transfer to a plate. Pour off all but about 4 tablespoons of the fat.
Reduce the heat to medium and add the onion and shallots. Cook, stirring occasionally until pale gold at the edges, about 10 minutes. Sprinkle the flour over the onions and cook for 1 minute longer, stirring. Add the wine, stock, nutmeg, thyme, bay leaf, and salt to taste, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and cook for 3 minutes.
Return the chicken and juices to the pot. When the liquid reaches a low simmer, cover the pot and cook until tender, about one hour. Check the pot occasionally to ensure that it is simmering gently. Remove the chicken, keep warm. Reduce the heat to very low and whisk the creme fraiche into the sauce; add the chicken back and combine. Remove from heat, allow to set about 10 minutes then serve.

Terri’s Tips:

Serving Ideas : This dish is very good served with egg noodles. After adding the wine the chicken and stock can be finished in a slow cooker to save time; all you will have to do when you get home from work is add the crème fraiche

Cooking Wiser:

To save money use sour cream to replace crème fraiche To save calories use low fat sour cream

Per serving: 205 Calories (kcal); 18g Total Fat

Posted by terri at April 23, 2011 04:18 AM

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