Chicken Sauteed In Riesling Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Fryer chicken | 2 1/2 Pound | |
| Butter | 2 Tablespoon | |
| Onion | 1 Medium | |
| Garlic | 1 Clove (5gm) | |
| Bay Leaf | 1 | |
| Whole Cloves | 2 | |
| Riesling | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Egg yolks | 3 , beaten | |
| Dash Ground Nutmeg | ||
| Hot Cooked Noodles | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle chicken pieces with salt and pepper.
In large 12" skillet, slowly brown chicken in the 2 tbs butter for about 10 min.
Add onion, garlic, bay leaf, cloves, wine, and water.
Bring to boil; reduce heat.
Cover and simmer till chicken is tender, about 30 min.
Remove chicken pieces to platter; keep warm.
Discard bay leaf and cloves.
Skim excess fat from pan juices.
Quickly boil pan juices and onion, uncovered, till reduced to 1 1/4 cups.
Strain juices, discard onion pieces; set aside.
Shake together whipping cream and flour.
In saucepan, combine whipping cream mixture, pan juices, egg yolks, and nutmeg; cook and stir until thickened but do not boil.
Season to taste with salt and pepper.
In large 12" skillet, slowly brown chicken in the 2 tbs butter for about 10 min.
Add onion, garlic, bay leaf, cloves, wine, and water.
Bring to boil; reduce heat.
Cover and simmer till chicken is tender, about 30 min.
Remove chicken pieces to platter; keep warm.
Discard bay leaf and cloves.
Skim excess fat from pan juices.
Quickly boil pan juices and onion, uncovered, till reduced to 1 1/4 cups.
Strain juices, discard onion pieces; set aside.
Shake together whipping cream and flour.
In saucepan, combine whipping cream mixture, pan juices, egg yolks, and nutmeg; cook and stir until thickened but do not boil.
Season to taste with salt and pepper.
Chef
