Chicken in Riesling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.5 lb chicken1 tbsp canola oil3 tbsp unsalted butter4 medium leeks (white&pale green only), chopped (2 C)1 cup dry white wine (Alsatian Riesling)1.5 lb small (2 in) red potatoes2 tbsp chopped parsley1/2 cup creme fraiche or heavy cream2 tbsp fresh lemon juice
Preheat oven to 350*F with rack in middle. Pat chicken dry and sprinkle with 1 tsp salt and 3/4 tsp pepper. Heat oil with 1 tbsp butter in a wide 3.5 to 5 qt heavy ovenproof pot over med-high heat until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate. Meanwhile, wash leeks and pat dry. Pour off fat from pot and cook leeks, shallot and 1/4 tsp salt in remaining 2 tbsp butter, covered, over med-low heat, stirring occasionally until leeks are pale golden, about 5 - 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots and wine and boil until liquid is reduced by half, 3 - 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 - 25 minutes. While chicken braises, peel potatoes and generously cover with cold water in a 2 - 3 qt saucepan, adding 1.5 tsp salt. Bring to a boil and simmer until potatoes are just tender, about 15 minutes. Drain in a colander and return to saucepan. Add parsley and shake to coat. Stir Creme Fraiche into chicken mixture and season with salt, pepper and lemon juice. Add potatoes. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user VALERIEHASH.
Number of Servings: 6
Recipe submitted by SparkPeople user VALERIEHASH.
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 20.5 g
- Cholesterol: 75.2 mg
- Sodium: 85.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.8 g
- Protein: 14.3 g
Member Reviews