Chicken in Riesling
A luxurious French-style braised chicken dish cooked in Riesling wine with leeks, carrots, and potatoes, finished with crème fraîche. This elegant one-pot meal combines tender chicken pieces with root vegetables in a rich, creamy sauce.
Ingredients
- •3½ pound whole chicken
- •3 tablespoons unsalted butter
- •4 medium leeks
- •2 tablespoons shallot
- •4 medium carrots
- •1 cup dry white wine
- •1½ pound red potatoes
- •2 tablespoons flat-leaf parsley
- •½ cup crème fraîche
- •1 to taste lemon juice
Cooking Instructions
- 1.
Preheat oven to 350F with rack in middle.
5 min
- 2.
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
20 min
- 3.
Meanwhile, wash leeks and pat dry.
5 min
- 4.
Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
35 min
- 5.
While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
25 min
- 6.
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
5 min
