lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, June 25, 2012

Secret Recipe Club: Poulet au Riesling

Poulet au RieslingIt'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.
Poulet au Riesling

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.

Pin It Now!


amy @ fearless homemaker said...

this sounds delightful - kind of like a white wine version of coq au vin. yum! and i love love love that you have your weekly menu plan on the top of your blog page - as a weekly dinner planner myself, i love seeing what other people are planing to have!

Kelsey said...

Yum! Great choice, this is one of my faves. And oh man am I jealous that you just came back from Paris!! Hope you had an amazing trip.

Melissa said...

You had me at riesling! This dish looks amazing. Great pick!!

Jenni said...

This definitely looks delicious!! I want to eat some for dinner tonight! :)

Megan @ Cooking Whims said...

Chicken skillet dishes are some of my favorite ... and with bacon? I think I'm in heaven!

Lisa~~ said...

What a gorgeous dish, I'm saving this recipe to make very soon.

If you haven't already, I'd love for you to check out my group "A" SRC entry: Candied Popcorn.

Cook Lisa Cook

Kelley @ The Culinary Enthusiast said...

This looks really good. I might actually make it for dinner this week!

Anonymous said...

This looks amazing - Reisling is one my favourite kinds of wine! I've definitely pinned it to try at some in the future. :)

AmandaE said...

We served Bloom at our wedding this past April :-) It's my favorite Riesling, I sampled it with my mom many moons ago after it won an award for top new Riesling.
I'm going to have to see if I can find a way to vegetarianize this recipe because the sauce sounds great...minus the bacon :-)

Karen S Booth said...

What a GREAT recipe! LOVE it, it's lovely to meet you and your blog through SRC - visiting from group D and Lavender and Lovage! Karen :-)

Unknown said...

oooh i love french food! and how can you not with all the wine and fat and cream and everything that is right with the world?? beautiful dish, darling. pinning!

happy src reveal, friend!

Melanie said...

Oh, this recipe reminds me that I still need to make the pork version! This recipe is right up our alley too, so we'll be trying it out!

Dorothy at Shockinglydelicious said...

Wonderful choice! Adding it to my "must make" list!(Visiting you from SRC Group D.)

Haydn and Kristy @ Taste Buds said...

Hello darling!

I am finally getting around to making this!! I am posting it on thursday at my sister blog, Taste Buds, though you will be able to access it from Gastronomical Sovereignty too.

Looks so fabulous!!! xoxo!

Anonymous said...

I can't believe I haven't posted a commetn. This dish is great! I've made it at least 5 times. It is divine and I take of the skin for the hubs and its still great!

Anonymous said...

Not all Riesling is sweet wine. The Riesling to be used for this recipe should be an Alsace Riesling, which is very dry, not the sugary sweet stuff Americans drink. Any extremely dry white wine will do in a pinch. Skip the carrots. Add an egg yolk to thicken. Don't forget a little Cognac. Better recipes than this can be found on French websites. It's always best to go right to the source. Use Google Translate to translate them to English.

1 poulet de 1,5 kg en morceaux,
25 cl de riesling,
200 gr de champignons,
1 cuiller à soupe de cognac,
20 cl de bouillon de volaille,
1 jaune d'oeuf,
15 cl de crème fraîche,
4 échalotes,
1 gousse d'ail,
1 bouquet de persil,
80 grammes de beurre,
2 cuillères à soupe d'huile,
2 pincée de noix de muscade,
Sel & poivre du moulin.

Related Posts Plugin for WordPress, Blogger...