Chicken with Riesling and Cream
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
Chicken with Riesling and Cream
Ingredients
- Skin-On Chicken Breasts - 2 pieces
- Chicken Drumstick - 2 pieces
- Chicken Thighs - 2 pieces
- Duck wings - 2 pieces
- Butter - 3 tablespoons
- Vegetable Oil - 1 tablespoon
- Leek - 4 pieces
- Shallot - 1 piece
- Riesling - 8 fl oz
- Carrot - 4 pieces
- Potato - 21.2 oz
- 10% cream - 4 fl oz
- Salt - to taste
- Meyer Lemon Juice - to taste
- Ground Black Pepper - to taste
- Chopped Sage Leaves - 2 tablespoons
Step by Step guide
Step 1
Sprinkle the pieces of chicken with salt and pepper and sauté in batches in a large ovenproof pot with a mixture of butter and vegetable oil (1 tablespoon each). If cooking over moderate heat until golden brown, each batch should take no more than 10 minutes.
Step 2
While the chicken rests on a plate, pour off excess fat from the pot, add finely chopped shallot and leek, add a quarter teaspoon of salt, 2 tablespoons of butter, and sauté covered for 5-7 minutes, stirring occasionally.
Step 3
When the leek turns golden, place the chicken pieces (breasts skin side up) in the pot, add the halved carrots and Riesling. Bring everything to a boil and cook until the liquid reduces by half (about 3-4 minutes).
Step 4
Cover the pot and transfer the chicken to the oven to braise for 20-25 minutes until fully cooked at 347°F.
Step 5
While the chicken is braising, boil the potatoes for the side dish.
Step 6
When the chicken is ready, pour cream over it, season with salt, pepper, and lemon juice, mix with the potatoes, and serve on plates with 2 pieces of chicken per person.
Step 7
Before serving, sprinkle with chopped parsley.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.