Nicky and her husband Scott, came in during Robert's birthday party on Friday night. Here on a ski vacation, they demonstrated their joie de vivre by agreeing (without any coaxing!) to try the birthday dinner! We enjoyed them so much! And they enjoyed our chicken in Riesling enough to ask for the recipe! Here it is, and I urge all of you to try it!
Chicken in Riesling
(from Alsace, a most comforting creamy dinner!)
(I'm not sure, but the recipe is from Gourmet or Bon Appetit
Serves 4
8 pieces of chicken (I mix half thighs and half breasts)
1 Tbsp olive oil
3 Tbsp unsalted butter, divided
4 medium leeks (2 cups, finely sliced, white and pale green parts only)
2 Tbsp finely chopped shallots
4 medium carrots, sliced
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 lb (2 inch) potatoes
2 Tbls finely chopped flat leaf parsley
1/2 cup creme fraiche or heavy cream
Fresh lemon juice to taste
Preheat oven to 350 degrees
Pat chicken dry and sprinkle with 1 tsp salt and a rounded 3/4 tsp pepper
Heat 1 Tbsp butter in wide, heavy, ovenproof pot and set over med-high heat until foam subsides. Brown chicken in two batches, turning once--about 10 minutes. Transfer to a plate.
Wash leeks and pat dry before slicing.
Cook leeks, shallots, carrots, and 1/4 tsp salt in the chicken pan, until limp and pale golden, 5 to 7 minutes
Add chicken and any juices, back to pan with leeks, carrots, and wine.
Boil until juices are reduced, 3 to 4 minutes
Cover pot and braise chicken in the oven until cooked through, 20 to 25 minutes.
While chicken is braising, peel potatoes, cover with water, and boil until tender
Drain, toss potatoes with parsley
Stir creme fraiche or cream into the pot with chicken and season with salt, pepper, and lemon juice. Add potatoes.
NOTE: I remove the cooked chicken and break it into bite-sized pieces. Also, I put the potatoes on the bottom of each serving plate, and spoon the chicken sauce over the potatoes instead of adding them into the sauce.
Monday, March 7, 2011
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Hi, Barb and Bianca! We so enjoyed meeting you both today and look forward to making a habit of visiting Daughters! The beignets were superb, and the beouf bourguignon was to die for! Your place is so darling, the music was perfect, and, again, the food was fabulous!
ReplyDeleteSee you soon,
Dexter and Sharon
Hi! We enjoyed meeting you too---actually, you feel like family! We look forward to seeing you again! Love, Barb
ReplyDeleteJust made your above chicken dish tonight. DELISH. (only thing wrong is your instructions forgot to include when to add the carrots so I added them to the leeks after a few min. of cooking). I'm a fast kitchen person, and the meal was done in just over 1 hr from opening the chicken packages to serving the food. We sliced the potatoes in the bottom of a soup dish, then ladled the chicken mixture over. A very generous 4 servings!!!
ReplyDeleteOhhh! Thanks for pointing that out. I'll fix that recipe. You did exactly right adding the carrots soon after the leeks. I'm glad you enjoyed it, I think it's one of my all time favorites. I like to serve Julia Child's Pouding Alsacien for dessert after this chicken dish. It's the best of winter!
ReplyDeleteBarb and Bianca,
ReplyDeleteThank you so much for posting the chicken in reisling recipe, i look forward to having a go.
Our visit to you really topped off a great skiing holiday, we know where to come when we make it back to Reno. I am very jealous of all those people who can have fun with cuisine while you do! I think you have alot of novel ways for fun nights out. Nicky from New Jersey and Scott!