Chicken in Riesling

I never need an excuse to uncork a bottle of Riesling; it’s one of my favorite varietals  (it goes splendidly with take-out Thai dishes!) This recipe is one of my favorite chicken dishes and the Riesling adds an incredible flavor- compared to many of the fruit-bombed wines out there, it has a relatively low alcohol percentage, and it's downright easy to quaff.

“Chicken in Riesling” is a recipe (see below) from Epicurious.com.  Think of it as a quicker, lighter, version of the classic coq qu vin, which is fortified with red wine and typically takes far longer than the hour needed to make this Riesling-based dish.

It is the ultimate in satisfying chicken stews. It has a comforting quality about it with the little red potatoes (I left them unpeeled, too) and large chunks of carrots bobbing around in it. But it also has a slightly luxurious nature from the mere 1/2 cup of creme fraiche or heavy cream that you stir in just before serving.

The result is a pot of tender chicken in a pool of brothy, creamy sauce.

And best yet?  Even after adding the Riesling to the pot, there’s still plenty left in the bottle to enjoy a glass or two with this dinner.







Ingredients

• 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces
• 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 

Preparation
                                                                                          

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.

Enjoy!