Chicken Riesling

Chicken Riesling
five_whole_stars
Click a Star to Rate This Recipe
Serves 6-8| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 467Calories From Fat 60%
  • Fat 31g
  • Sat Fat 2.5g
  • Cholesterol 10mg
  • Sodium 1,109mg
  • Carbohydrate 7g
  • Fiber 3g
  • Sugar 3g
  • Protein 29g
What does this mean? See Nutrition 101 .

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.