Chicken with Riesling and Cream
4 servings
60 minutes
Chicken with Riesling and cream is an exquisite example of French gastronomy, combining the sophistication of white wine and the tenderness of cream. This recipe originates from the Alsace region, where Riesling is widely used in cooking, imparting a subtle fruity acidity and rich aroma to dishes. Tender pieces of chicken infused with wine aroma and enriched with the silky texture of cream create a harmonious blend of flavors. Leeks and shallots add gentle sweetness, while carrots and potatoes make the dish hearty and cozy. It is best served with a glass of chilled Riesling that highlights the refined taste and balanced structure. This dish is perfect for a festive dinner or family gathering where elegance and richness of flavor nuances are appreciated.
1
Sprinkle chicken pieces with salt and pepper and fry in batches in a large ovenproof pot with a mixture of butter and vegetable oil (1 tablespoon each). If cooked over medium heat until golden brown, each batch should take no more than 10 minutes.
- Chicken breast: 2 pieces
- Chicken drumstick: 2 pieces
- Chicken thighs: 2 pieces
- Chicken wings: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Butter: 3 tablespoons
- Vegetable oil: 1 tablespoon
2
While the chicken rests on the plate, drain excess fat from the same pot, add finely chopped shallots and leeks, add a quarter teaspoon of salt, 2 tablespoons of butter, and sauté covered for 5-7 minutes, stirring occasionally.
- Shallots: 1 piece
- Leek: 4 pieces
- Salt: to taste
- Butter: 3 tablespoons
3
When the leek turns golden, place pieces of chicken (breasts skin side up) in the pot, add halved carrots and Riesling. Bring everything to a boil and cook until the liquid evaporates by half (about 3-4 minutes).
- Leek: 4 pieces
- Chicken breast: 2 pieces
- Chicken drumstick: 2 pieces
- Chicken thighs: 2 pieces
- Chicken wings: 2 pieces
- Carrot: 4 pieces
- Riesling: 250 ml
4
Cover the pot with a lid and place the chicken in the oven preheated to 175 degrees for 20-25 minutes until fully cooked.
5
While the chicken is stewing, boil potatoes for the side dish.
- Potato: 600 g
6
When the chicken is ready, pour cream over it, season with salt, pepper, lemon juice, mix with potatoes, and serve on plates with 2 pieces of chicken per person.
- Cream 30%: 125 ml
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: to taste
- Potato: 600 g
7
Sprinkle with chopped parsley before serving.
- Chopped parsley: 2 tablespoons