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Chicken In Riesling Recipe
The end result of the Chicken In Riesling recipe is simply irresistible! I love this dish especially for the lovely flavors of the succulent chicken pieces drowning in a yummy sauce. Try the Chicken In Riesling and you will understand why I love this dish so much!
|Carrots||3 , sliced|
|Chopped spring onions||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Riesling/Dry white wine||1⁄2 Bottle (0.5 l)|
|Peppercorns||4 , crushed|
|Cream||3⁄4 Cup (12 tbs)|
|Egg yolks||1 , beaten|
|Lemon juice||1 Tablespoon|
Wipe chicken with paper towels. Heat oil in a heavy saucepan or a flameproof casserole, add butter and saute chicken pieces until golden brown. Remove pieces and drain on absorbent paper. In the same pan, lightly brown carrots and spring onions, add crushed garlic and return chicken pieces to pan. Dust lightly with flour and cook gently for a few minutes. Remove from heat. Pour over brandy and ignite. Add wine, bouquet garni, peppercorns. Salt and a pinch of nutmeg. Return to heat and bring to boiling point, stirring constantly. Cover and simmer for 25-30 minutes, or until juices run clear, not pink, when tested with a skewer. Remove chicken pieces to a plate and keep warm. Strain the sauce, return to pan, and thicken with a mixture of cream, egg yolk and lemon juice. Place chicken pieces in sauce, heat through, but do not allow to boil.