Chicken Riesling
"A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad."
photo by breezermom
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 (3 1/2 lb) frying chicken, cut up
- salt and black pepper, to taste
- 2 tablespoons butter
- 1 (10 1/2 ounce) can chicken broth
- 1 1⁄2 cups dry riesling wine (Austrian)
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1⁄2 cup whipping cream
- 1 dash nutmeg
- 2 egg yolks, slightly beaten
- chopped parsley and lemon slice (to garnish)
directions
- Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
- In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
- Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
- Add cream and nutmeg. Bring to a boil, stirring until thickened.
- Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.
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Reviews
-
This made a great family dinner for us. My daughter loves dry Riesling and she loved how it worked in this recipe. The sauce was very creamy and good. I have never added egg yolks to a sauce before. Made for CQ4. -
Delicious! We really enjoyed this for dinner last night. I didn't strain the pan juices though.....just enjoyed every bit of flavor! Thanks for sharing. Made for CQ 2017. -
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
