|It's time for another edition of the Secret Recipe Club. I received the amazing K&K Test Kitchen to blog from and I couldn't have been happier. There were so many amazing recipes to select from. I decided to choose Poulet au Riesling, having just returned from a week in Paris, I still was craving French food. The recipe reminded me of one of my favorites, Roti de Porc au Lait, the sauce was decadently rich and creamy. I am not very familiar with Rieslings, other than they are sweet, so I went with a reasonably priced bottle called Bloom. It made an amazing sauce and I cannot wait to use it on other meats.|
3 slices of bacon
4 chicken thighs
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon freshly ground nutmeg
1 medium onion, peeled and chopped
2 cloves garlic, peeled and thinly sliced
½ pound forest mushrooms, sliced fairly thin
6 medium carrots, sliced
2 cups Riesling wine
2/3 cup heavy whipping cream
2 tablespoons chopped parsley
Cut bacon into ½ inch pieces and cook them over medium-high heat until they are crisp in a Dutch oven. Lift bacon out of pan and set aside.
Sprinkle the chicken with salt, pepper, and nutmeg. Arrange skin down in the bacon fat in the pan and brown. Remove the chicken and set aside with the bacon. Discard all but 3-4 tablespoons of the fat. Reduce the heat to medium and sauté the onions and garlic, cook and stir until soft but not colored. Add the mushrooms and carrots and continue cooking until heated through, about 3 minutes. Bring the heat to high, pour in the wine. When it comes to a full, rolling boil put the chicken and bacon back in the pot. Turn the heat down to medium-low. Simmer gently, uncovered, until the chicken is cooked through, about 45 minutes. Remove the chicken from the pan. Add cream and boil until sauce is reduced somewhat and starting to thicken. Return chicken to the sauce. Add parsley and serve.
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