Poulet au Riesling

(printable recipe) - serves 4.
Recipe c/o So Tasty, So Yummy


3 Slices of Bacon, chopped.
4 Chicken Thighs.
1 Medium Onion, peeled and chopped.
2 Garlic Cloves, peeled and thinly sliced.
½ Lb Forest Mushrooms, thinly sliced.
6 Medium Sized Carrots, sliced.
2 C Riesling.
2/3 C Heavy Cream.
2 Tbsp Parsley, chopped.
1/2 Tsp Freshly Ground Nutmeg.
Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Heat a Dutch oven or enamel roasting pan over medium-high heat. Throw in the bacon and cook until crispy. Remove from pan and set aside.

Season the chicken well with salt and pepper. Sprinkle with nutmeg. Arrange skin side down in the bacon fat and cook until brown and crispy. Remove and set aside with the bacon.

Discard all but 4 tablespoons of the fat. Reduce the heat to medium and sauté onions and garlic until soft.

Add the mushrooms and carrots, stir and continue cooking until heated through, approx. 3 minutes.

Turn the heat to high and pour in the wine. When it comes to a rolling boil put the chicken and bacon back in the pot. Turn the heat down to medium-low. Simmer uncovered until the chicken is cooked through, approx 45 minutes.

Remove the chicken from the pan. Add cream and boil until sauce is reduced somewhat and starting to thicken. Return chicken to the sauce. Add parsley and serve.


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