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RECIPES

Chicken Braised in Alsatian Riesling

8 DLM Chicken Thighs (bone in and skin on)
Salt and pepper to taste
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp unsalted butter
4 shallots, chopped
3 Tbsp cognac
3 cups Alsatian Riesling wine
12 sprigs flat leaf parsley
2 small bay leaves
2 sprigs fresh thyme
A pinch of nutmeg
2 Tbsp unsalted butter
8 oz mushrooms, quartered
Juice of one lemon (about 3 Tbsp)
2 egg yolks
2/3 cup crème faîche
Finely chopped parsley for garnish

Season the chicken pieces with salt and pepper. Heat the oil and 2 Tbsp butter in a heavy wide Dutch oven or braising pot. When hot, place the chicken pieces in the pot. Brown the chicken on all sides, turning with tongs from time to time. Lower the heat, and add the chopped shallots and cook for another 2 minutes or so.



Remove the Dutch oven from the heat. Pour in the cognac, return to the cooktop, and flame it. When the flame dies, stir in the wine, parsley, bay leaves, thyme, and nutmeg. Cover the pot and reduce the heat to low; simmer gently for 20 minutes or until the chicken is nearly cooked through.



Meanwhile, heat the remaining 2 Tbsp of butter in a wide fry pan, and sauté mushrooms for several minutes, stirring from time to time, until the mushrooms are tender. Add the lemon juice and set aside.



When the chicken has cooked 20 minutes, add the mushrooms to the chicken, along with any accumulated mushroom juices. Continue to cook the chicken for another 10 minutes and then remove the chicken pieces to a deep heated platter. Cover loosely with foil and hold in a warm place while you finish the sauce.



Finish the sauce: turn up the heat and reduce the braising liquid to about 1½ cups; it can take several minutes for the excess to boil off. Once reduced, remove the bay leaf, parsley, and thyme sprigs, and then reduce the heat to low. In a small bowl, beat the egg yolks with the crème fraîche, and then add to the reduced sauce. Heat the sauce gently for a minute or so, whisking often to avoid curdling, and to encourage thickening. If any juices have accumulated under the chicken, add it to the sauce. Remove from the heat, and correct for salt and pepper seasoning.



Pour the thickened sauce over the chicken pieces, sprinkle with some finely chopped parsley, and serve with buttered noodles, spaetzle, or mashed potatoes.

Makes 4 — 6 servings

Allergy Warning: Contains MilkContains Eggs

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