CHICKEN RIESLING RECIPES
CHICKEN RIESLING RECIPE - FOOD.COM
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.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 10
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, FatContent 62.5, SaturatedFatContent 25.3, CholesterolContent 252.5, SodiumContent 289.2, CarbohydrateContent 5.8, FiberContent 0.5, SugarContent 1.1, ProteinContent 46.2
CHICKEN RIESLING RECIPE | REAL SIMPLE
Provided by Sara Quessenberry
Total Time 1 hours 15 minutes
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Pat the chicken dry with paper towels. Season with the salt and pepper.
- 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.
Nutrition Facts : Calories 467 calories, CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 31 g, FiberContent 3 g, ProteinContent 29 g, SaturatedFatContent 2.5 g, SodiumContent 1109 mg, SugarContent 3 g
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CHICKEN RIESLING RECIPE | MYRECIPES
From myrecipes.com
- Heat oven to 400° F. Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.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.
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CHICKEN IN A RIESLING SAUCE RECIPE - FOOD.COM
This is a recipe from the local/state daily paper The West Australian and by one of my favourite contributors Margaret Johnson. Times are estimated.
From food.com
Reviews 4.0
Total Time 35 minutes
Calories 722.7 per serving
From food.com
Reviews 4.0
Total Time 35 minutes
Calories 722.7 per serving
- Allow to sit for 5 minutes and serve - over noodles or pasta was suggested.
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CHICKEN RIESLING RECIPE | MYRECIPES
From myrecipes.com
- Heat oven to 400° F. Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.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.
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CHICKEN WITH RIESLING RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 791 per serving
Reviews 4
Total Time 1 hours 30 minutes
Calories 791 per serving
- Serve chicken with crusty bread or white rice or another grain, spooning the onions and their liquid over all.
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COQ AU RIESLING RECIPE | ALLRECIPES
Delicious variation on coq au vin, made with an entire bottle of Riesling, a dry white wine. A friend of mine introduced me to this delicious and easy dish.
From allrecipes.com
Reviews 5
Total Time 1 hours 0 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 447.4 calories per serving
From allrecipes.com
Reviews 5
Total Time 1 hours 0 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 447.4 calories per serving
- Stir cream into chicken mixture until evenly combined. Serve chicken mixture over buttered egg noodles.
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CHICKEN RIESLING - BIGOVEN
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From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine not set
Calories 219 calories per serving
From bigoven.com
Reviews 0
Total Time 1 hours
Cuisine not set
Calories 219 calories per serving
- "Preheat oven to 200 degrees. Sprinkle chicken with pepper and 1/4 tsp salt. Heat oil over med-high heat in large skillet. Saute chicken until brown-5 min. each side. Transfer chicken to platter and cover with foil. Add butter, shallots and mushrooms to skillet, sprinkle with 1/8 tsp remaining salt and saute until shallots soften-2 or 3 min. With slotted spoon, transfer mushrooms to platter with chicken and keep it warm in oven. Add all but 1/4 cup Riesling to skillet with tarragon and reduce liquid to about 1/4 cup. Pour in stock and reduce by half, to about 3/4 cup. Mix cornstarch with remaining 1/4 cup wine. Reduce heat so sauce simmers, and stir in cornstarch mixture and remaining 1/8 tsp of salt. Add grapes and cook for 2 min. Put mushrooms on chicken and then pour sauce."
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SAUTéED CHICKEN IN RIESLING | WILLIAMS SONOMA
The Alsace is a land of orchards and grain fields, of medieval villages and storybook castles, of sauerkraut and beer. It includes stretches of both the Rhine River and the Vosges Mountains, and is home to some of the best white wines in France, among them parchment-dry Rieslings that Parisians use in the kitchen and pour at the table. 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.<br><br>Serve with a fragrant, dry Riesling or a crisp white wine from the Loire, such as a Jasnières or Sancerre.
From williams-sonoma.com
Reviews 5
Total Time 85 minutes
From williams-sonoma.com
Reviews 5
Total Time 85 minutes
- Spoon off any fat from the sauce. Place the pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7 to 8 minutes. Stir in the cream. Taste and adjust the seasoning with salt, pepper and lemon juice. Pour the sauce over the chicken and sprinkle with the chives, chervil and the remaining tarragon. Serve immediately.
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COQ AU RIESLING RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine french
Calories 842 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine french
Calories 842 per serving
- 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.
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Aug 20, 2004 · Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, the lemon juice, the thyme, and salt and pepper to taste and bring the mixture to a boil, stirring. Return the chicken ...
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CHICKEN RIESLING - LATAH CREEK
Heat oven to 350 degrees. Rinse the chicken and remove the skin. Pat dry with paper towels and season chicken with salt and pepper. Heat olive oil in a Dutch oven or large saucepan over medium heat. Add the bacon and fry until crisp. Transfer to a plate. Add the chicken to the pot and brown on both sides. Transfer to a plate.
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