Chicken With Riesling Recipes

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COQ AU RIESLING



Coq au Riesling image

The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. And since I always think that the breast meat of a chicken can be a bit stringy when cooked for a long time, I instead choose thigh portions. So no dismembering of a carcass is required either.

Provided by Nigella Lawson

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces sliced bacon, sliced crosswise into 1-inch pieces
3 medium onions, peeled and roughly chopped
10 chicken thighs, with skin and bone
8 ounces button mushrooms, halved
2 or 3 garlic cloves, peeled and minced
1/4 cup chopped Italian parsley
3 tablespoons chopped tarragon
1 bottle dry or off-dry riesling wine (750 ml)

Steps:

  • Place large flameproof casserole or other heavy-bottomed pan over medium heat. Add bacon, and cook until most of the fat has been rendered. Add onions and sauté until softened, about 10 minutes. Using a slotted spoon, transfer mixture to plate, leaving behind as much liquid fat as possible.
  • Place pan over medium-high heat. Working in batches (do not overcrowd pan), brown chicken pieces on both sides, transferring them to a plate after they are browned.
  • Reduce heat to medium-low. Add mushrooms, garlic, 3 tablespoons of parsley and 2 tablespoons of tarragon. Sauté until mushrooms are coated in fat, about 1 minute. Return chicken pieces, onions and bacon to pan. Add wine, and raise heat to bring to a boil. Partially cover, turn heat to low, and simmer for 1 hour.
  • To serve immediately, sprinkle with remaining parsley and tarragon. For best results, cool, and refrigerate overnight. The next day remove any chilled fat on surface with paper towels. Reheat gently, sprinkle with parsley and tarragon, and serve.

Nutrition Facts : @context http, Calories 842, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 57 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 16 grams, Sodium 458 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN IN RIESLING



Chicken in Riesling image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Potato     Braise     Dinner     Leek     Carrot     White Wine     Oktoberfest     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

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

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 WITH RIESLING CREAM SAUCE



Chicken With Riesling Cream Sauce image

From Black Forest Cuisine im sure chicken breasts could be very easily substituted for the whole roasting chickens, as the recipe is mostly about the sauce but if you do,*important* be sure to have enough chicken broth on hand (canned or homemade with bullion) to amount to 3 cups reduced

Provided by Michelle_My_Belle

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 (2 1/2 lb) roasting chickens (2 1/2 to 3 lbs each, legs tied together with kitchen twine)
1 onion (whole)
6 whole cloves
5 tablespoons unsalted butter
2 shallots, peeled and finely chopped (about 3 tbsps)
1/2 small white onion, peeled and finely chopped (about 3 tbsps)
3 tablespoons all-purpose flour
3 cups riesling wine (or other delicate fruity white wine, sweet is key)
1 cup white pearl onion, peeled
2 cups white button mushrooms (quartered)
salt
fresh ground black pepper
1 cup heavy cream
fresh parsley (Chopped)

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 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

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

CHICKEN WITH RIESLING



Chicken With Riesling image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons butter or neutral-flavored oil, like canola
4 medium to large onions (about 1 1/2 pounds), peeled and sliced
Salt and freshly ground black pepper
1 1/2 to 2 cups slightly sweet riesling, preferably German
1 3- to 4-pound chicken, preferably kosher or free-range, cut into 8 or 10 serving pieces

Steps:

  • In a skillet large enough to hold the chicken, heat butter or oil over medium heat for a minute or so.
  • Add onions and a large pinch of salt and some pepper, and cook, stirring occasionally, until onions soften completely and begin to melt into a soft mass, about 20 minutes.
  • Add 1 1/2 cups of wine and let it bubble away for a minute, then tuck chicken pieces among onions; sprinkle chicken with salt and pepper. Turn heat to low, and cover pan.
  • Cook, turning chicken pieces once or twice, for 40 to 60 minutes, or until chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If dish appears to be drying out, add remaining wine.
  • Serve chicken with crusty bread or white rice or another grain, spooning the onions and their liquid over all.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1580 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN WITH RIESLING



Chicken with Riesling image

Categories     Sauce     Chicken     Side

Yield makes 4 to 6 servings

Number Of Ingredients 5

2 tablespoons butter or neutral oil, like corn or grapeseed
4 medium to large onions (about 1 1/2 pounds), sliced
Salt and freshly ground black pepper
1 1/2 to 2 cups off-dry Riesling
One 3- to 4-pound chicken, cut into 8 or 10 serving pieces

Steps:

  • Put the butter in a skillet large enough to hold the chicken and turn the heat to medium. Add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions soften completely and begin to melt into a soft mass, about 20 minutes.
  • Add 1 1/2 cups of the wine and let it bubble away for a minute, then tuck the chicken pieces among the onions; sprinkle the chicken with salt and pepper. Turn the heat to low and cover the pan.
  • Cook, turning the chicken pieces once or twice, for 40 to 60 minutes, or until the chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If the dish appears to be drying out at any point, add the remaining wine.
  • Serve the chicken, spooning the onions and their liquid over it.
  • Variations
  • Cook the onions for 10 minutes or so longer before adding the wine, until they darken in color and become even softer.
  • While the onions are cooking, brown the chicken by putting it, skin side up, in a 500°F oven for about 20 minutes. When you add the chicken to the onions, include some of its juice.
  • Tuck a couple of bay leaves and/or a few sprigs of fresh thyme in among the onions after they've begun to soften.
  • Sauté about 1/4 pound of bacon or salt pork cut into 1/2-inch chunks in the pan before adding the onions.
  • Cook about 1/2 pound of sliced mushrooms (or an ounce or two of dried porcini mushrooms, reconstituted) along with the onions.
  • Cook 1 tablespoon or more of chopped garlic with the onions.
  • After cooking, puree the onions and their liquid in a blender for a cream like sauce; use it to top the chicken.

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CHICKEN WITH RIESLING RECIPE - JEAN-GEORGES …
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2013-12-07 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 …
From foodandwine.com
5/5
Total Time 1 hr 10 mins
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  • 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.
  • 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.
  • 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.


NIGEL SLATER'S COQ AU RIESLING - SIMPLY DELICIOUS
2017-06-14 I continued on with the recipe, using a little flour mixed with the sauce in a separate bowl, then whisked into the rest of the sauce to thicken it a bit. My family LOVED it!! I did try …
From simply-delicious-food.com
4.2/5 (150)
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  • Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat.
  • Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).


CHICKEN IN RIESLING – PALATABLE PASTIME PALATABLE PASTIME
2021-03-10 Add the riesling and chicken broth to the pan and bring to a boil, stirring. Remove from heat and whisk in the heavy cream. Nestle the browned chicken pieces on top and place …
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CHICKEN RIESLING RECIPE | REAL SIMPLE
2006-01-21 Recipes; Chicken Riesling; Chicken Riesling. Rating: 3.5 stars. 39 Ratings. 5 star values: 10 4 star values: 11 3 star values: 12 2 star values: 5 1 star values: 1 Read Reviews …
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Total Time 1 hr 15 mins
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  • Heat the oil in a Dutch oven or large saucepan over medium heat. Add the pancetta or bacon and fry until crisp. Transfer to a plate.
  • Spoon off and discard all but 1 tablespoon of the drippings. Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken. Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil.
  • Nestle the chicken among the endives. Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.


COQ AU RIESLING RECIPE - CHRISTOPHER ISRAEL | FOOD & WINE
2013-12-07 In this creamy take on coq au vin, the chicken is braised in dry Riesling and silky-rich crème fraîche is stirred in at the end, making it extra-decadent. Plus: More Chicken …
From foodandwine.com
5/5
Total Time 1 hr 30 mins
Servings 4-6
  • Preheat the oven to 300°. Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat and wipe out the casserole.
  • Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
  • Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, 3 to 5 minutes; transfer to a plate.


SAUTéED CHICKEN IN RIESLING | WILLIAMS SONOMA
2014-07-01 In this recipe, Alsatian Riesling becomes the base for a sauce enriched with cream and seasoned with tarragon, an herb more fully established in the French pantry than in any other. Serve with a fragrant, dry Riesling or a crisp white wine from the Loire, such as a Jasnières or Sancerre. Printer Friendly Version. Tweet; Pin It; Ingredients: 4 1⁄2 lb. chicken pieces, …
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