Description
Sautéed Chicken in Riesling Sauce is a classic French dish featuring tender chicken in a creamy, rich sauce made with dry Riesling wine, leeks, and mushrooms. It offers a comforting yet elegant dining experience.
Ingredients
- 4 pieces Chicken Bone-in or boneless cuts
- 4 strips Bacon Substitute with pancetta if desired
- 1 cup Alsace-style Riesling Choose a dry variety
- 1/2 cup Heavy Cream Can substitute with half-and-half
- 2 cups Leeks Alternatively use green onions
- 8 ounces White Button Mushrooms Can substitute with shiitake or cremini
- 2 tablespoons Butter Olive oil can be used as a dairy-free option
- 2 tablespoons Vegetable Oil Ghee can be used for richer flavor
- 1 teaspoon Thyme Fresh preferred
- 1 leaf Bay Leaf
- 1 tablespoon Parsley Chopped, for garnish
- Salt to taste
- Pepper to taste
Instructions
- Render Bacon: In a sauté pan, cook the bacon over medium-low heat until crisp for about 5-7 minutes. Remove and set aside, leaving the fat behind.
- Sauté Mushrooms: Increase heat, add butter, and toss in mushrooms. Cook until soft and brown, around 5 minutes. Season with salt.
- Cook Leeks: Add leeks, cooking until wilted but not browned, approximately 5 minutes. Pour in part of the Riesling and reduce by one-third.
- Prepare Chicken: In a separate pan, heat vegetable oil and a bit of butter. Sear chicken pieces for 6-8 minutes on each side until golden brown.
- Combine: Return sautéed bacon, mushrooms, and leeks to the chicken pan. Pour in remaining Riesling, thyme, and bay leaf, and simmer for about 10 minutes.
- Finish with Cream: Stir in heavy cream and adjust seasoning with salt and pepper. The sauce should be creamy.
- Serve: Garnish with fresh parsley and lemon if desired. Serve with Spaetzle, rice, or crusty bread.
Notes
- This dish can be made ahead for improved flavors.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Use only dry Riesling for the best flavor balance.
- Searing the chicken until golden brown adds both flavor and visual appeal.
- The flavors deepen when the dish is made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing and Pan-searing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
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