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Chicken Riesling

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Chicken Riesling is a rich, elegant dish where tender chicken is simmered in a creamy white wine sauce made with Riesling, earthy mushrooms, and aromatic herbs. Perfect for special occasions or a comforting meal, this French-inspired recipe is surprisingly simple to make and pairs beautifully with crusty bread, rice, or pasta.

Why You’ll Love This Recipe

  • Elegant and flavorful: A sophisticated dish with a creamy, wine-infused sauce.
  • Perfect for entertaining: Impress guests with minimal effort.
  • Customizable: Easily adapt the recipe with your favorite vegetables or herbs.
  • One-pan meal: Easy to prepare and clean up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken thighs or breasts (bone-in or boneless)
  • Olive oil
  • Butter
  • Shallots, finely chopped
  • Garlic, minced
  • Mushrooms, sliced
  • Dry Riesling wine
  • Chicken broth
  • Heavy cream
  • Flour (for optional thickening)
  • Fresh thyme or parsley (for garnish)
  • Salt and black pepper

Directions

  1. Prepare the chicken: Pat the chicken dry and season both sides with salt and pepper.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
  3. Sauté the aromatics: In the same skillet, melt the butter. Add the shallots and garlic, cooking until fragrant (about 2 minutes). Add the mushrooms and cook until softened and slightly golden.
  4. Deglaze with wine: Pour in the Riesling wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
  5. Add broth and cream: Stir in the chicken broth and heavy cream, mixing well. Bring the sauce to a gentle simmer.
  6. Return the chicken: Place the chicken back into the skillet, spooning the sauce over the top. Cover and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
  7. Optional thickening: If the sauce is too thin, whisk together 1 tablespoon of flour with 2 tablespoons of water and stir it into the sauce. Simmer for an additional 2-3 minutes until thickened.
  8. Garnish and serve: Sprinkle with fresh thyme or parsley and serve hot over rice, pasta, or with crusty bread.

Servings and Timing

  • Servings: Serves 4
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Variations

  • Herbaceous twist: Add fresh tarragon or dill for a different aromatic profile.
  • Vegetable addition: Include spinach, asparagus, or green beans for added texture and nutrition.
  • Cheesy option: Stir in grated Parmesan cheese for extra creaminess.
  • Non-alcoholic version: Substitute Riesling with white grape juice or extra chicken broth.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if needed to restore the sauce’s consistency.
  • Freezing: The sauce may separate slightly when frozen. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. What type of Riesling should I use?

Choose a dry Riesling for a balanced flavor. Avoid overly sweet varieties to maintain the savory profile of the dish.

2. Can I use chicken breasts instead of thighs?

Yes, but keep an eye on the cooking time as chicken breasts can cook faster and may dry out.

3. Can I make this dish dairy-free?

Use coconut cream or a dairy-free heavy cream substitute, though the flavor may vary slightly.

4. Can I add other spices?

Yes, paprika, nutmeg, or a pinch of cayenne can add depth to the sauce.

5. What side dishes pair well with Chicken Riesling?

Mashed potatoes, roasted vegetables, buttered noodles, or a simple green salad complement this dish beautifully.

6. Can I make this dish ahead of time?

Yes, prepare the dish up to a day in advance and reheat gently before serving.

7. How do I prevent the cream from curdling?

Use heavy cream (not milk) and ensure the sauce simmers gently rather than boiling.

8. Can I use another type of wine?

Yes, other dry white wines like Sauvignon Blanc or Chardonnay work well as substitutes.

9. What if I don’t have fresh herbs?

Dried thyme or parsley can be used; reduce the amount to avoid overpowering the dish.

10. Can I add bacon or pancetta?

Absolutely! Crispy bacon or pancetta adds a smoky flavor that complements the creamy sauce.

Conclusion

Chicken Riesling is an elegant yet approachable dish that’s perfect for any occasion. With its creamy, wine-infused sauce and tender chicken, it’s a recipe that feels luxurious while being easy to make. Pair it with your favorite sides, and enjoy a restaurant-quality meal at home. Try it tonight and savor every delicious bite!

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Chicken Riesling

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Chicken Riesling is a classic French-inspired dish featuring tender chicken simmered in a creamy white wine sauce with mushrooms and shallots. Perfect for a sophisticated dinner that’s surprisingly easy to prepare, this dish pairs beautifully with rice, pasta, or crusty bread.

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1½ lbs/680g)
  • 2 tbsp olive oil or unsalted butter
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup (240ml) Riesling wine (or another dry white wine)
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tbsp Dijon mustard
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season and Sear the Chicken:
    • Pat the chicken breasts dry and season both sides with salt and pepper.
    • Heat the olive oil or butter in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, or until golden brown. Remove the chicken and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the chopped shallot and cook for 1-2 minutes until softened. Add the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
  3. Deglaze the Pan:
    • Pour in the Riesling wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
  4. Add the Sauce Ingredients:
    • Stir in the chicken broth, heavy cream, Dijon mustard, and thyme. Mix until combined.
  5. Simmer the Chicken:
    • Return the seared chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
  6. Adjust Seasoning and Serve:
    • Taste the sauce and adjust salt and pepper as needed. Garnish with chopped parsley and serve hot over rice, pasta, or mashed potatoes.

Notes

  • Riesling adds a slight sweetness to the sauce. If you prefer a drier flavor, substitute with Sauvignon Blanc or Pinot Grigio.
  • For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling.

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