Chicken Riesling

Photo by William Meppem
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 467 calories
    • Calories 60 calories from fat
    • Fat 31 g
    • Sat Fat 2.5 g
    • Cholesterol 10 mg
    • Sodium 1,109 mg
    • Protein 29 g
    • Carbohydrate 7 g
    • Sugar 3 g
    • Fiber 3 g


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


  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.