Chicken With Riesling Cream Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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