Monday, March 15, 2010

Chicken in Riesling

How was your weekend?  Mine was great.  On Saturday we had Bri and Shaun over for dinner and later Beth, Vince, Sarah and Scott joined us for drinks.  I served Chicken in Riesling and a cheese platter for when the others joined us. 



Adapted from Gourmet Magazine's recipe.

Ingredients:

1 Whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (I asked my butcher to this)
1 tbs vegetable oil
3 Tbs unsalted butter, divided
4 Medium leeks (white and pale green parts only), finely chopped (2 cups)
2 Tbs finely chopped shallot
4 Medium carrots, halved diagonally
1.5 Cup dry white wine (preferably Alsatian Riesling)
1 1/2 Pound small (2-inch) potatoes or larger potatoes cut into quarters
2 Tbs finely chopped flat-leaf parsley
1 Tbs of tarragon
1/2 Cup crème fraîche or heavy cream


Preheat oven to 350F with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.

Meanwhile, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, potatoes and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
 Add parsley and tarragon and shake to coat.
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

3 comments:

  1. what cheese is on the cheese platter?

    ReplyDelete
  2. You know what I'm the worst I never remember and I picked out some extra good ones that time. Next time I'll take note.

    ReplyDelete