Chicken Riesling

Chicken Riesling
William Meppem
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Hands-On Time
30
minutes
Total Time
75
minutes
Serves 6-8

Ingredients

12
chicken thighs
1
tablespoon
kosher salt
1/2
teaspoon
black pepper
1
tablespoon
olive oil
4
ounces
pancetta or bacon, diced
10
ounces
pearl onions, peeled, or 1 large yellow onion, roughly chopped
1
pound
button mushrooms, stems removed and caps quartered
6
endives, ends trimmed and halved lengthwise
2
cups
Riesling wine

Directions

  1. Pat the chicken dry with paper towels. Season with the salt and pepper. 
  2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the pancetta or bacon and fry until crisp. Transfer to a plate.
  3. Spoon off and discard all but 1 tablespoon of the drippings. Add some of the chicken to the pot, skin-side down, and brown on both sides. Transfer to a plate. Repeat with the remaining chicken. Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Add the endives and wine, increase heat to medium-high, and bring to a boil. 
  4. Nestle the chicken among the endives. Cover, reduce heat, and simmer for 40 minutes. Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.
Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 60 %
  • Fat 31 g
  • Sat Fat 2.5 g
  • Cholesterol 10 mg
  • Sodium 1,109 mg
  • Carbohydrate 7 g
  • Fiber 3 g
  • Sugar 3 g
  • Protein 29 g
What does this mean? See Nutrition 101.

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