BRAISED CHICKEN WITH RIESLING
By Adam Ried of The Boston Globe
1 chicken, about 4 pounds, cut into 10 serving pieces, or 3½ pounds bone-in chicken thighs, trimmed, rinsed, and dried
Salt and pepper
2 teaspoons neutral oil
1 tablespoon unsalted butter
4 medium shallots, chopped (about 1 cup)
¾ teaspoon chopped fresh thyme
1 bay leaf
½ cup low-sodium chicken broth
1 cup Riesling
1/3 cup heavy cream
2 tablespoons chopped fresh parsley
Sprinkle chicken liberally all over with salt and pepper. In a large, straight-sided saute pan over medium-high heat, heat the oil until shimmering. Add the chicken pieces skin side down (do not crowd; brown in two batches, if necessary) and cook, undisturbed, until the skin is browned, about 4 minutes. Turn the chicken pieces and cook until second side is golden brown, about 4 minutes longer, adjusting the heat if the chicken threatens to burn. Transfer to a large plate and when cool enough to handle, remove and discard the skin.
Pour all but 2 teaspoons of fat from the pan; off heat, add the butter and swirl pan until it melts. Return the pan to medium heat, add the shallots, thyme, bay leaf, and ½ teaspoon salt, and cook, stirring constantly, until shallots soften, about 3 minutes. Add the broth, adjust heat to medium-high; simmer vigorously, stirring with a wooden spoon and scraping the pan bottom to dissolve fond, until reduced by half, about 2 minutes. Add the Riesling and chicken with its accumulated juices (reserve the breast pieces to add later, if using) and return to a simmer. Adjust the heat to very low, cover the pan, and simmer gently until the chicken is cooked through and tender, 35 to 40 minutes, turning the chicken over and adding the breasts, if using, after 20 minutes. Remove the chicken to a serving platter, tent loosely with foil to keep warm, and set aside.
Adjust the heat to medium-high and bring the liquid to a strong simmer. Cook, stirring occasionally, until reduced to about 1 cup, 6 to 8 minutes. Add the cream and cook, stirring, until slightly thickened, about 2 minutes. Discard the bay leaf. Stir in the parsley, taste the sauce, and adjust the seasoning with salt and pepper. Top the chicken with the sauce and serve at once.
Suggested Wine: Pacific Rim Organic Riesling
Where to Buy Pacific Rim Organic Riesling
Main Street Produce
100 East North Main Street
Littleton, North Carolina 27850
Your Gateway to Lake Gaston !