Chicken With Riesling Cream Sauce
- Ready In:
- 2 (2 1/2 lb) roasting chickens (2 1/2 to 3 lbs each, legs tied together with kitchen twine)
- 1 onion (whole)
- 6 whole cloves
- 5 tablespoons unsalted butter
- 2 shallots, peeled and finely chopped (about 3 tbsps)
- 1⁄2 small white onion, peeled and finely chopped (about 3 tbsps)
- 3 tablespoons all-purpose flour
- 3 cups riesling wine (or other delicate fruity white wine, sweet is key)
- 1 cup white pearl onion, peeled
- 2 cups white button mushrooms (quartered)
- fresh ground black pepper
- 1 cup heavy cream
- fresh parsley (Chopped)
- Place the chickens in a large saucepan or casserole and cover with cold water.
- Pierce the onion with the cloves and place in the pot.
- Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
- Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
- Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
- Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
- Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
- Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
- Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
- Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
- Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
- To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
- To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.
Questions & Replies
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This is a very light wine/onion flavored sauce, that I also would have liked to be thicker (my DH made the same comment). After making the roux and adding the liquids, it looked very thin so I cooked simmered it a while then I added a little more flour and broth mix in hopes of thickening it some more but was afraid to add too much. I cooked one 5 lb chicken and even if I'd done two I think there would have been too much sauce (I love sauce and don't usually find this to be an issue) I think cutting back the liquids to 2 cups each would be better. Because of the quantity and thinness of the sauce I only used a half pint of cream, I think more would have taken away from the light flavor. I liked the flavor of the pearl onions and mushrooms, but the onion totally overwhelmed the sauce. I would skip them if I made this again. The boiled chicken was ugly so I took it all off the bones and put the meat in the sauce them served it over noodles , I put the mushrooms and onion on the side and spooned more sauce over the top. I used frozen pearl onions and a delicious Spatlese which I also served with the dish. This ended up taking about 2 hours to prepare, which time vs results bumped this from an almost 4 down to a 3 star.
The chicken was very moist and tender, though the skin was so unappealing that I took it off before serving. The sauce is subtle rather than bold -- making a delicately-flavored meal that was very nice for a family where people have been sick repeatedly this winter. I enriched the broth by adding the giblets as the chicken cooked. I would have preferred the sauce to be considerably thicker though. It might be improved by adding a dash of thyme and a dash of celery seed. The onion and mushroom mix was an excellent accompaniment even though I had to make do with regular, chopped onions and canned mushrooms. I served rice rather than noodles and green beans for an enjoyable meal.
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