Chicken Riesling Food

CHICKEN IN RIESLING

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 RIESLING

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.

CHICKEN RIESLING

Steps:

• Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
• In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
• Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
• Add cream and nutmeg. Bring to a boil, stirring until thickened.
• Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.

CHICKEN WITH RIESLING CREAM SAUCE

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 A RIESLING SAUCE

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 AND RIESLING

Steps:

• Beat egg white. Coat chicken in egg and flour.
• In a frying pan, brown both sides of chicken in 1 T olive oil over medium heat (2-3 minutes on each side). Don't turn the heat too high - olive oil loses its health benefits at high heats!
• Meanwhile, in a separate pan, saute onion in 2 T of the chicken broth. Add in mushroom and carrots. Saute for another 5 minutes.
• Add riesling to vegetables. Cook until bubbles. Add pepper, parsely, basil, rosemary, and remaining chicken broth.
• Stir until well-mixed. Pour stock and herbs over chicken. Cover and cook over low heat for 15-20 minutes until chicken is no longer pink in the middle. Stock should be simmering, not boiling.

CHICKEN RIESLING

Steps:

• Bring a medium saucepan of salted water to a boil. Add the pearl onions and cook for 10 minutes. Drain and set aside.
• Over a high flame, heat 3 tablespoons of the vegetable oil in a large Dutch oven. Add the mushrooms and saute until they're soft and brown, about 5 minutes. Reduce the heat and add the leek and ¼ teaspoon of salt. Cook for 5 minutes, stirring frequently, until soft but not brown.
• Add the wine and bring to a boil. Reduce the liquid by slightly more than half, about 12 to 15 minutes. Add the chicken jus and the blanched pearl onions and simmer for 20 minutes. Stir in the cream and keep at a low simmer.
• Preheat the oven to a whopping 450°F Season the chicken pieces with the remaining 1 teaspoon of salt and ½ teaspoon of black pepper. Heat the remaining 2 tablespoons of vegetable oil in a large ovenproof saute pan over a medium-high flame. When the oil begins to smoke, add the legs and thighs to the pan, skin side down. Brown for 10 minutes, forming a golden crust. Transfer the pan to the oven. Turn the pieces after 5 minutes, and cook for 5 minutes more. Place the chicken pieces, skin side up, in the simmering sauce.
• Now add the breasts, skin side down, to the large saute pan, which will be quite hot. Brown the breasts for 5 minutes on each side, then tranfer to the oven for 10 minutes (no need to turn them over). Remove from the oven and add the breasts to the sauce. Turn off the flame and add a few grindings of pepper, the parsley, and the thyme. Serve in large bowls with Spaetzle, egg noodles, or rice.