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Chicken in Reisling

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There are many versions of cooking chicken in white wine but this is absolutely tasty & delicious …I would have served it up with crusty bread if not because Hubby had had a sanwhich for his lunch … bread over 2 meals in a day is a No-No!!… instead, I added some new potoatoes 😉

The naked chicken cut French style… yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks and 2 thighs.

Leeks … choppped up finely

Shallots …. finely chopped

Brown chicken in heated heavy, ovenproof pot with butter ….

Cook leeks & shallots …… until mixture is pale golden

Add chicken, skin sides up, carrots and wine and boil until liquid is reduced by half …cover then continue to braise chicken in pre-heated oven for 30 minutes

Stir in the crème fraîche, potatoes and seasoning of salt & freshly ground black pepper

This Chicken in Reisling is actually a wholesome meal-in-a-pot but as we always love our vegetables, I served up with some pan-grilled asparagus & patty pans

RECIPE

Ingredients :

1 whole medium chicken, backbone discarded & chicken cut French style into 8 pieces

            1 Tbsp vegetable oil

            3 Tbsp unsalted butter, divided

            4 medium leeks (white and pale green parts only), finely chopped

            2 Tbsp shallot, finely chopped

            3 medium carrots, cut in chunks diagonally

            1 cup dry white wine (preferably Riesling)

           6 – 10 new potatoes (add more if so desired)

            2 Tbsp flat-leaf parsley, finely chopped for garnish (optional)

            1/2 cup crème fraîche or heavy cream

             juice of 1 lime, to taste

salt & freshly ground pepper

Methods :

  • Preheat oven to 190°C with rack in middle
  • Pat chicken dry and sprinkle with 1 salt and freshly ground pepper
  • Heat oil with 1 tablespoon butter in a wide heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch ..then transfer to a plate
  • Pour off fat from pot … then cook leeks & shallot in remaining 2 tablespoons butter + ¼tsp salt, covered, over medium-low heat, stirring occasionally, until mixture is pale golden … 5 to 7 minutes
  • Add chicken, skin sides up ..with any juices from plate … carrots and wine …boil until liquid is reduced by half, 3 to 4 minutes. 
  • Cover pot and braise chicken in pre-heated oven until cooked through … approximately 30 minutes
  • While chicken braises, peel potatoes and boil in a pot of water with some salt … then reduce heat and simmer until potatoes are just tender, about 15 minutes
  • Drain potatoes in a colander and set aside
  • Stir crème fraîche into chicken mixture and season with salt, pepper and lemon juice, then add potatoes
  • Serve up with some crusty bread or rice or vegetables of your choice

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