Chicken With Riesling

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Chicken with Riesling is something I only ever eat when I’m in a foreign country because it’s way too good to be eaten regularly. But what makes Chicken with Riesling so delicious? How is it cooked? Let’s learn more about this delectable meal.

I LOVE chicken with riesling. It’s moist and succulent, with a little bit of fruitiness. It pairs perfectly with a glass of German Riesling wine; for me, it’s the best pairing.

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Chicken with Riesling

Chicken with Riesling

Recipe Summary

Total:

1 hr 10 mins

Active:

30 mins

Yield:

4

Ingredients

Ingredient Checklist

  • 5 tablespoons unsalted butter
  • One 3 1/2-pound chicken, quartered
  • Salt and freshly ground pepper
  • 1 large shallot, minced
  • 2 tablespoons Cognac
  • 1 cup dry Riesling
  • 6 ounces white mushrooms, sliced 1/4 inch thick
  • 1 tablespoon all-purpose flour
  • 1/3 cup heavy cream

Directions

Instructions Checklist

  • Step 1 Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper, and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover, and simmer over low heat until the chicken breasts are just cooked about 25 minutes. Transfer the breasts to a large plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to the plate.
  • Step 2 Meanwhile, in a medium skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper, and cook over low heat until the liquid evaporates, about 7 minutes. Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
  • Step 3 In a bowl, blend the flour and the remaining 1 tablespoon of butter. Stir the 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

This Chicken Riesling recipe has bacon and mushrooms in a creamy white wine cream sauce! It’s paired with buttered parmesan pasta for an irresistible meal.

a plate with chicken riesling and buttered pasta

Why you’ll love it

Chicken Riesling is a restaurant-quality favorite that you can make right at home. It’s on the Cheesecake Factory menu, but you can easily make an even better version in your kitchen with a few simple ingredients. I think you’ll be thrilled with my take on it!

If you’ve never tried it, this Chicken Riesling is one of those easy chicken recipes that are straight out of the Salt & Lavender playbook, so I’m thinking you will adore it. It’s ideal for both a quick weeknight meal and for serving guests.

What is Riesling?

  • It’s a white wine made from Riesling grapes. It’s similar to some varieties of chardonnay but is more fruity. It originated in the Rhine region of Germany but is made in lots of places in the world today.
ingredients for chicken riesling on a marble surface

Ingredients for it

  • Bacon – we’re using 5-6 strips of bacon cut into small pieces. Try using kitchen shears to make this easier.
  • Chicken – two chicken breasts are cut into 4 smaller cutlets
  • Garlic powder, salt & pepper, flour – for seasoning and dredging the chicken. The flour helps to get a great crust and also thickens the sauce, so I wouldn’t skip it.
  • Mushrooms – we’re pan-frying cremini mushrooms in butter
  • Italian seasoning – it’s a blend of tasty dried herbs that comes in a single jar for convenience
  • Garlic – I went for 3 cloves, but if you’re a garlic lover, you can use more
  • Riesling – the signature flavor of the sauce
  • Heavy cream – for the luxurious cream sauce. I wouldn’t sub it for anything else.
  • Pasta – If you want to serve it with pasta, our simple buttered parmesan pasta has just three ingredients: butter, parm, and spaghetti!

How to make Chicken Riesling

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying bacon in a skillet and then pan frying chicken

Boil the pasta if using. Cut the bacon into small pieces and fry in a skillet until crispy. Transfer to a paper towel-lined plate, leaving behind some of the bacon fat. Cut the chicken into smaller cutlets, dredge in the flour, garlic powder, salt & pepper, and pan-fry until golden.

sauteing mushrooms in a cast iron skillet

Transfer the chicken to a plate. Sauté the butter, mushrooms, and Italian seasoning until the water from the mushrooms has cooked out. Stir in the garlic. Add in the Riesling, scraping up any brown bits from the bottom of the skillet. Let it reduce.

making cream sauce for chicken riesling

Stir in the cream, and then add the chicken back in along with the bacon. Simmer until the chicken is cooked through and the sauce has thickened. Add extra salt & pepper and garnish with parsley if desired. Serve with the parmesan noodles if you’re making them.

Tools for this recipe

  • A garlic press is a game-changer for mincing garlic. You don’t even need to peel the cloves first.
  • Don’t overcook your chicken! It’s easiest to tell if it’s done when an instant-read thermometer registers at 165F when you place it in the thickest part.
  • Always grate your parmesan cheese. The pre-grated stuff just isn’t as fresh and doesn’t taste as good. I like using my Microplane zester for it.

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Substitutions and variations

  • Since this is Chicken Riesling, I of course recommend buying a bottle of Riesling. However, it could be subbed with another white wine (try a chardonnay or pinot grigio) or even something like marsala or sherry for a different but equally delicious sauce.
  • Try subbing the chicken breasts for thighs. I’d sear them for a bit longer to ensure they’re melt-in-your-mouth tender.
  • Swap cremini mushrooms for another variety if you wish.

What to serve with this recipe

  • We love how it plays with the buttered parmesan noodles, but you could serve this with mashed potatoes instead.
  • I also enjoy serving it alongside a classic Caesar salad with homemade Caesar dressing.
  • You can’t go wrong with a slice of Extra Cheesy Garlic Bread!

Leftovers and storage

  • Leftovers will be fine for 3-4 days in the fridge in an airtight container.
  • Reheat in a saucepan over low heat so that the sauce doesn’t separate. If you have to use a microwave, make sure it’s on the lowest setting, and try 30-second increments.
  • We don’t recommend freezing cream sauces.

Chicken in Riesling

Image may contain Food Dish Meal Pizza Platter Bowl Supper Dinner and Stew

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace’s dry Riesling lends a gentle richness to this creamy, comforting meal.

Ingredients

Makes 4 servings

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks’ note, below)

1 tablespoon vegetable oil

3 tablespoons unsalted butter, divided

4 medium leeks (white and pale green parts only), finely chopped (2 cups)

2 tablespoons finely chopped shallot

4 medium carrots, halved diagonally

1 cup dry white wine (preferably Alsatian Riesling)

1 1/2 pound small (2-inch) red potatoes

2 tablespoons finely chopped flat-leaf parsley

1/2 cup crème fraîche or heavy cream

Fresh lemon juice to taste

Step 1

Preheat oven to 350F with rack in middle.

Step 2

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.

Step 3

Meanwhile, wash leeks and pat dry.

Step 4

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 the plate, carrots, and wine, and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in the oven until cooked through, 20 to 25 minutes.

Step 5

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 the saucepan. Add parsley and shake to coat.

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Step 6

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Cooks’ note:

A 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. If you don’t want to cut up a whole chicken, you can use 3 pounds of chicken parts.

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