Chicken In Riesling With Prunes And Cabbage Food

CHICKEN IN RIESLING WITH PRUNES AND CABBAGE

Chicken in Riesling with Prunes and Cabbage image

Provided by Dorie Greenspan

Categories Chicken Fruit Poultry Vegetable Roast Sauté Christmas Dinner Lunch Prune Spring Winter Cabbage Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup extra-virgin olive oil, divided
16 small cipolline, shallots, or boiling onions, peeled, trimmed
5 long slender carrots, peeled, cut into 2-inch lengths
4 celery stalks, cut into 2-inch lengths
3 whole heads of garlic, papery outside removed, cloves separated, unpeeled
1 4-pound chicken (preferably organic), rinsed, patted dry, legs tied together to hold shape
6 fresh thyme sprigs
6 fresh Italian parsley sprigs
3 fresh rosemary sprigs
1 tablespoon grated lemon peel
16 pitted prunes
1/2 small green cabbage, cut into 4 wedges with some core on each
1 cup low-salt chicken broth
1/2 cup Alsatian Riesling

Steps:

Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push vegetables to sides.
Heat 2 tablespoons oil in same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes. Place chicken, breast side up, in center of vegetable mixture in pot. Arrange fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken.
Pour off fat from skillet. Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes.
Transfer chicken to center of large shallow bowl. Using tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; pour over chicken.

CHICKEN RIESLING

Chicken Riesling image

Great recipe adapted from Jean-Georges Vongerichten with a kitchen light show and delicious outcome! Serve with noodles, spaetzle, rice or boiled potatoes and a complex Riesling with some body.

Provided by NcMysteryShopper

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 tablespoons butter
1 (3 1/2 lb) whole chickens, quartered
kosher salt
fresh ground pepper
1 large shallot, minced
2 tablespoons cognac
1 cup dry riesling wine
6 ounces white mushrooms, sliced 1/4 inch thick
1 tablespoon all-purpose flour
1/3 cup heavy cream

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.

Nutrition Facts : Calories 819.2, Fat 62.5, SaturatedFat 25.3, Cholesterol 252.5, Sodium 289.2, Carbohydrate 5.8, Fiber 0.5, Sugar 1.1, Protein 46.2

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