Chicken in Riesling Sauce

This simple but elegant Chicken in Riesling sauce is the perfect fancy meal for your upcoming holiday celebration. Riesling is a grape variety originating in the Rhine region of German but has gained worldwide popularity.

What could be better than drunken chicken for Christmas, Easter, New Year’s dinner? Additionally, this dish works well as a lazy Thanksgiving meal substitute. If you are not cooking for an army this Thanksgiving and want to skip the turkey with all the trimmings drama, this Chicken in Riesling sauce recipe is a great option. You can even swap out the chicken for prepackaged cut turkey pieces.

As much as I love to create feasts to celebrate holidays, sometimes I fantasize about, throwing out crackers and cheese, making just one dish and serving store-bought ice cream for dessert. Some of my foodie friends would consider this their worst nightmare. However, I would definitely have time to do my hair and makeup before the guests arrive.

Anyway. Back to this recipe. I used kohlrabi in this Chicken with Riesling Sauce recipe which lightens it up a bit. However, I highly recommend substituting white, yellow or even sweet potatoes. As a result, the dish will gain heft and depth in flavor and texture. Additionally, potatoes will make the dish hearty and more filling.

I used heavy cream for the Riesling sauce. However, you can lighten it up by substituting Half and Half or a lighter cream version. Make sure you use a dry Riesling when you make the sauce. sometimes a cup or two of leftover wine can be the best inspiration for a recipe.

Serve this dish with butter noodles or over wild or brown rice. If you insist on double carbs (if you use potatoes), don’t forget your greens. Broccoli or Brussel sprouts ware booth good additions to the menu.

Print

Chicken in Riesling Sauce

Prep Time: 10 minutes Cook Time: 60 minutes Yield: Serves 6

Course Dinner

Cuisine American, German

Keyword Chicken

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2 pounds of chicken pieces
• Salt and freshly ground pepper to taste
• 3 tablespoons canola oil
• 1 red onion, peeled and diced
• 3 kohlrabi or potatoes, peeled and cut into small pieces
• 1+3/4 cups baby carrots, peeled
• 1+1/4 cup dry Riesling wine
• 2 cups chicken stock
• 1 tablespoon white granulated sugar
• 1/3 cup heavy cream
• Fresh thyme optional

Instructions

1. Salt and pepper the chicken pieces, let stand 10 minutes.
2. Heat the canola oil on a large skillet.
3. Add the red onion pieces, stirring occasionally.
4. When the onions become transparent, add the chicken pieces to the skillet and braise until golden brown on all sides.

5. Add the chopped kohlrabi and baby carrots. Stir to coat them in the oil and chicken drippings. Let them cook for about 5 minutes.

6. Add the Riesling wine chicken stock and the white granulated sugar.
7. Cover the pot, reduce the heat to low and let simmer for 30 minutes.
8. Add the heavy cream to the pot and gently mix it in thoroughly.
9. Let everything simmer another 10 minutes.
10. Taste for seasoning and add more salt and pepper to taste.
11. Transfer the chicken pieces to a serving platter or dish, cover with the Riesling sauce, sprinkle with fresh thyme leaves or sprigs if desired and serve.

Try some of my other poultry holiday Dinner Recipes:

Duck Breast in Sherry Cream Sauce

Black Pepper Cream Chicken with Lemon Butter Noodles

Roasted Rosemary Chicken Legs with Sweet Potatoes & Plums

Toasted Almond Chicken Roulade in Orange Cream Sauce