I was looking for a new chicken dish and came across this recipe from an old issue of Gourmet that combined chicken with a Riesling sauce. I love Riesling - as I am a fan of slightly sweet white wines from the Finger Lakes and of course Alsace. So, I used one of my favorite reasonably priced Rieslings to prepare this dish - Dr Konstantin Frank's Salmon Run Riesling, one of the Finger Lakes' best Rieslings. The flavor it lent to this dish was delicious - not too sweet but just delicious. The carrots were also especially lovely as part of the dish. I mashed the potatoes, but they were perfect as well. Such a winning dish that certainly doesn't say "boring chicken" but spells out a wonderful, homecooked French countryside dinner!
Chicken In Riesling (based on this recipe)
1 whole chicken, cut up (about 3/2 to 4 lbs)
1 T canola oil
3 T butter
2 T shallots, finely chopped
4 medium leeks (green parts only), finely chopped
4 medium carrots, halved
1 cup Riesling
1 1/2 lb small red potatoes
2 T finely chopped flat leaf parsley
1/2 creme fraiche
fresh lemon juice to taste
Preheat the oven to 350. Wash the chicken and pat dry, before seasoning with Kosher salt and fresh pepper. Heat 1-2 T of butter in a dutch oven and brown the chicken on all sides over medium high heat, about 10 minutes total per batch. Transfer the chicken to a plate.
Cook the shallots, leeks, 1/4 tsp salt and 2 T of butter in the dutch oven until the leeks are pale golden, about five to seven minutes. Add the chicken, carrots and Riesling and bring to a boil, reducing the Riesling by half, about 3-4 minutes. Cover the pot and place in the oven, and braise for 25 minutes, until the chicken is cooked through.
Take ut the dutch oven with the chicken and stir in the creme fraiche. Serve hot. Yum!