FRENCH RIESLING CHICKEN (POULET AU RIESLING)

Holiday-worthy dinner that’s worth the effort you put into it. 

Ingredients

• 5.5 lb bone-in skin chicken pieces (mix of thighs and drumsticks, or legs with thighs attached)

• Salt and freshly ground pepper

• 3 tablespoons extra virgin olive oil

• 1/2 lb shallots, chopped (about 6-8)

• 3 cloves garlic, chopped

• 1 bottle (750 ml) dry Riesling

• 3 tablespoons (1.5 oz) dried mushrooms, chopped (chanterelle, cèpe, porcini or fairy ring)

• 2 cups chicken stock

• 2 tablespoons fresh tarragon, coarsely chopped 

• 3/4 cup heavy cream

• A few drops of lemon juice (optional)

• 2 tablespoons fresh chives, chopped

• 1-2 tablespoons fresh chervil, chopped (if you can find it)

• Baguette (optional but recommended)

Preparation 

1. Preheat oven to 350

2. Rinse chicken and pat dry with paper towels (this helps for crispy skins in step 5)

3. Season chicken with salt and pepper, then evenly drizzle olive oil over

4. Heat a dutch oven or large heavy nonstick pan over medium-high heat

5. Working in batches, brown chicken, turning occasionally, cook 10-15 minutes per batch

6. Transfer chicken to a plate, set aside

7. Pour all but 1 tablespoon of oil from the dutch oven and return to medium heat

8. Sauté shallots and garlic for 5 minutes, until softened

9. Add Riesling, increase heat to high and bring to a boil

10. Once boiling, cook until reduced by half (about 10-15 minutes)

11. Add in mushrooms, stock and half of tarragon. Stir until mixed 

12. Pour sauce into a large 4”+ deep roasting pan

13. Add chicken in a single layer to the roasting pan on top of the sauce

14. Bake chicken for 35-40 minutes

15. Raise oven temperature to 400

16. Once at 400, cook for another 5 minutes, until edges of skin are crispy

17. Remove chicken and place on serving platter (ideally one deep enough to hold some of the sauce—if not, just serve the sauce in a bowl on the side)

18. Cover chicken with aluminum foil to keep warm

19. Spoon off fat from sauce, if possible 

20. Place roasting pan directly on the stove and heat to high

21. Bring sauce to a boil, then cook for an additional 7-8 minutes, stirring frequently, until reduced by half

22. Stir in cream. Taste sauce and season with salt, pepper, lemon juice to your preference

23. Carefully pour sauce over chicken (or in side bowl)

24. Sprinkle with chives, chervil and tarragon and eat immediately 

Note: This makes a lot of sauce, so recommend serving with a starch or baguette that can soak some of it up. 

Pairing note: unsurprisingly, this pairs well with a dry Riesling or crisp Sancerre.

Serves 4-7.

Source: Paris: Authentic Recipes Celebrating the Foods of the World by Williams-Sonoma