A Tasty Recipe to Pair With Riesling

Riesling can be made in a wide range of styles, from bone dry to very sweet. This dish calls for a lightly sweet Riesling — both for putting the dish together, and drinking with it later. This recipe yields 4 servings.


* 5 tablespoons unsalted butter

* One 3.5-lb. chicken, quartered

* Salt

* 1 large shallot, minced

* 2 tablespoons Cognac

* 1 cup lightly sweet Riesling

* 6 ounces white mushrooms, sliced ¼-inch thick

* 1 tablespoon all-purpose flour

* 1/3 cup heavy cream


1. Melt 2 tablespoons of butter in a large skillet. Add the chicken, season with salt, and cook over moderate heat until slightly browned (about 4 minutes per side).

2. Add shallot and cook, stirring, for 1 minute.

3. Add Cognac and carefully ignite it with a long match. When the flame subsides, add the Riesling.

4. Cover and simmer over low heat until the chicken breasts are just cooked (about 25 minutes).

5. Transfer breasts to a large plate and cover with foil.

6. Cover and simmer the legs until cooked through (about 10 minutes longer). Transfer to the plate.

7. Meanwhile, in a medium skillet, melt 2 tablespoons of butter. Add mushrooms, season with salt, and cook over low heat until the liquid evaporates (about 7 minutes). Increase heat to low-medium and cook, stirring until browned (about 3 minutes).

8. In a bowl, blend the flour and the remaining 1 tablespoon of butter.

9. Stir heavy cream into the large skillet, and bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains (about 3 minutes).

10. Season with salt to taste. Return chicken to the skillet, add the mushrooms, and briefly reheat.

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Posted in Food and Wine Pairings/Recipes
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