Chicken Riesling
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 12 chicken thighs
- 1 tablespoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 ounces pancetta or 4 ounces bacon, diced
- 10 ounces white pearl onions, peeled or 1 large yellow onion, roughly chopped
- 1 lb button mushroom, stems removed and caps quartered
- 6 endives, ends trimmed and halved lengthwise
- 2 cups riesling wine
directions
- 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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RECIPE SUBMITTED BY
Charlotte J
United States