Chicken in Riesling Sauce

⏱ 75 min · 🍽️ 4 Servings · 🧂 14 Ingredients

Ingredients

  • 1 piece chicken (approx. 1.4 kg, oven-ready, jointed into 8 pieces)
  • 1 tsp salt
  • pepper to taste
  • 2 tbsp butter or margarine
  • 1 tbsp rapeseed oil
  • 2 piece shallots
  • 250 g button mushrooms
  • 1 tbsp plain flour (Type 405)
  • 300 ml dry Riesling
  • 200 ml chicken stock
  • 1 piece bay leaf
  • 200 ml cream
  • 1 tsp grated organic lemon zest
  • 2 tbsp chopped parsley

Instructions

  1. Pat the chicken pieces dry and season them all over with salt and pepper.
  2. Heat the butter or margarine together with the rapeseed oil in a large braising pot and brown the chicken pieces in batches until golden, then take them out.
  3. Finely dice the shallots and quarter the mushrooms. Fry both in the cooking fat until the mushrooms have taken on colour and the liquid has evaporated.
  4. Dust over the flour, let it cook briefly and deglaze with the Riesling and the chicken stock. Add the bay leaf and bring the sauce to the boil, stirring.
  5. Return the chicken pieces with their released juices to the pot, cover and braise over low heat until the meat is cooked through.
  6. Take out the chicken pieces and keep them warm. The core temperature should be 75 °C and the juices should run clear. Remove the bay leaf.
  7. Stir the cream into the sauce and let it reduce uncovered over medium heat until it thickens slightly.
  8. Season the sauce with the lemon zest, salt and pepper, return the chicken pieces and serve sprinkled with the parsley.
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Chicken in Riesling Sauce – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandrheinland-pfalzhauptgerichtklassiker

Chicken in Riesling Sauce

A German classic from Rhineland-Palatinate: on the Moselle, Riesling goes not only into the glass but into the braising pot as well. The sauce of wine, mushrooms and cream wraps pale and velvety around the tender chicken pieces, and a little grated lemon zest keeps it fresh. Serves 4.

⏱

Cook time

75 min

🍽️

Servings

4

🧂

Ingredients

14

View Original ↗

Nutrition

per serving

775 kcal

Calories

40 g

Protein

58 g

Fat

7 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Pat the chicken pieces dry and season them all over with salt and pepper.

  2. 2

    Heat the butter or margarine together with the rapeseed oil in a large braising pot and brown the chicken pieces in batches until golden, then take them out.

  3. 3

    Finely dice the shallots and quarter the mushrooms. Fry both in the cooking fat until the mushrooms have taken on colour and the liquid has evaporated.

  4. 4

    Dust over the flour, let it cook briefly and deglaze with the Riesling and the chicken stock. Add the bay leaf and bring the sauce to the boil, stirring.

  5. 5

    Return the chicken pieces with their released juices to the pot, cover and braise over low heat until the meat is cooked through.

  6. 6

    Take out the chicken pieces and keep them warm. The core temperature should be 75 °C and the juices should run clear. Remove the bay leaf.

  7. 7

    Stir the cream into the sauce and let it reduce uncovered over medium heat until it thickens slightly.

  8. 8

    Season the sauce with the lemon zest, salt and pepper, return the chicken pieces and serve sprinkled with the parsley.

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