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Chicken with Riesling Cream Sauce: A Taste of Alsace

My grandmother, Elsa, was a force of nature in the kitchen. Growing up, her Alsatian-inspired dishes were legendary. I vividly remember the aroma of simmering chicken and sweet wine wafting through her cozy home, especially on chilly autumn evenings. This recipe, a riff on one she often made, brings back those comforting memories of family gatherings and the warmth of shared meals around her table. It’s a dish that speaks of tradition, love, and the simple pleasures of life.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

2 (2 1/2 lb) roasting chickens (2 1/2 to 3 lbs each, legs tied together with kitchen twine)
1 onion (whole)
6 whole cloves
5 tablespoons unsalted butter
2 shallots, peeled and finely chopped (about 3 tablespoons)
1/2 small white onion, peeled and finely chopped (about 3 tablespoons)
3 tablespoons all-purpose flour
3 cups Riesling wine (or other delicate fruity white wine; sweet is key)
1 cup white pearl onion, peeled
2 cups white button mushrooms, quartered
Salt
Fresh ground black pepper
1 cup heavy cream
Fresh parsley, chopped

Equipment Needed

Large saucepan or casserole dish
Large sauté pan
Strainer
Serving platter

Instructions

Place the chickens in a large saucepan or casserole dish and cover completely with cold water.
Pierce the whole onion with the cloves and place it in the pot with the chickens.
Bring the water to a boil over high heat, then reduce the heat to low. Gently simmer until the chickens are fully cooked, about 25 to 30 minutes. You’ll know they’re done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear when pierced with a fork.
Carefully discard the onion and remove the chickens from the pan. Set them aside, covered, to keep warm while you finish the dish.
Bring the broth in the saucepan to a boil over high heat. Reduce the broth by about three-quarters. It’s crucial to end up with at least 3 cups of reduced broth, so keep a close eye on it and reduce it until you reach the desired amount. Strain the broth through a fine-mesh sieve to remove any solids and set it aside.
In a large saucepan, melt 3 tablespoons of the unsalted butter over medium-high heat. Add the finely chopped shallots and white onion. Sauté until they become translucent and softened, approximately 2 minutes. Be careful not to brown them, as this will affect the flavor of the sauce.
Whisk in the all-purpose flour to create a roux. Cook the roux for about 1 minute, stirring constantly, to cook out the raw flour taste.
Slowly add the Riesling wine and 3 cups of the reduced chicken broth to the roux, whisking constantly to prevent lumps from forming. Bring the mixture to a boil.
Reduce the heat to medium-low and simmer the sauce until it has thickened to your liking, stirring occasionally to prevent sticking, about 3 to 5 minutes. The sauce should be able to coat the back of a spoon.
Meanwhile, melt the remaining 2 tablespoons of unsalted butter in a large sauté pan over medium-high heat. Add the peeled pearl onions and quartered mushrooms. Sauté until the onions are slightly translucent and the mushrooms are slightly softened, about 5-7 minutes. Season with salt and pepper to taste.
Remove the kitchen twine from the chickens. Carve the chickens, removing the breast meat, separating the legs and thighs, and reserving the wings for another use (they make excellent appetizers or additions to soup!).
Arrange the carved chicken pieces attractively on a serving platter. Sprinkle with salt and pepper. Spoon the sautéed pearl onions and mushrooms over the top of the chicken.
To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper to taste. Adjust the seasoning as needed; the sauce should be flavorful and well-balanced.
To serve, generously pour the creamy Riesling sauce over the chicken and garnish with freshly chopped parsley. Serve immediately with spätzle or egg noodles for soaking up the delicious sauce.

Expert Tips & Tricks

For a richer sauce, consider using homemade chicken broth instead of canned. The depth of flavor will be significantly enhanced.
If you prefer a thicker sauce, whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the sauce during the last minute of simmering.
Don’t overcook the chicken when simmering. Overcooked chicken will be dry and less flavorful.
If your Riesling is particularly sweet, you might want to add a squeeze of lemon juice to the sauce to balance the sweetness.
To prevent the cream from curdling, make sure the sauce is not at a rolling boil when you add it. Simmering gently is key.

Serving & Storage Suggestions

Serve this Chicken with Riesling Cream Sauce immediately while it’s hot and the sauce is creamy. It pairs beautifully with traditional German sides like spätzle, egg noodles, or mashed potatoes. A crisp green salad also makes a refreshing accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over low heat, stirring occasionally. You may need to add a splash of chicken broth or water to prevent the sauce from drying out. Be careful not to overheat the sauce, as the cream can separate. Freezing is not recommended, as the sauce’s texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	899.8 kcal	N/A
Calories from Fat	572 g	64%
Total Fat	63.6 g	97%
Saturated Fat	26.4 g	132%
Cholesterol	258 mg	86%
Sodium	196.3 mg	8%
Total Carbohydrate	15 g	4%
Dietary Fiber	1.9 g	7%
Sugars	3.5 g	N/A
Protein	44.8 g	89%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Chicken Breasts: As noted, you can easily substitute 6-8 boneless, skinless chicken breasts for the whole roasting chickens. Adjust cooking time accordingly; chicken breasts will cook much faster. Ensure you have enough chicken broth on hand (canned or homemade) to amount to 3 cups reduced.
Gluten-Free: To make this dish gluten-free, substitute a gluten-free all-purpose flour blend or cornstarch for the all-purpose flour.
Vegetarian: While the core of the recipe centers around chicken, you could adapt the sauce and serve it with sautéed mushrooms or roasted vegetables like asparagus and bell peppers for a vegetarian-friendly option.
Wine: If you don’t have Riesling, a Gewürztraminer or a similar fruity white wine will work well.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to cook the chicken fresh for optimal texture and flavor.

Q: What’s the best way to prevent the sauce from curdling?
A: Make sure the sauce is not at a rolling boil when you add the heavy cream. Simmering gently will help prevent curdling.

Q: Can I use a different type of mushroom?
A: Absolutely! Cremini, shiitake, or oyster mushrooms would all be delicious in this dish.

Q: How do I know when the chicken is fully cooked?
A: Use a meat thermometer to check the internal temperature of the chicken. It should register 165°F (74°C) in the thickest part of the thigh.

Q: Can I add herbs other than parsley?
A: Yes, fresh thyme, tarragon, or chives would all be lovely additions to the sauce. Add them towards the end of cooking to preserve their flavor.

Final Thoughts

This Chicken with Riesling Cream Sauce is more than just a recipe; it’s an invitation to create your own cherished memories in the kitchen. It’s a dish that feels special enough for a celebration, yet comforting enough for a weeknight meal. Don’t be afraid to experiment with the ingredients and make it your own. And most importantly, gather around the table with loved ones and savor every delicious bite. Bon appétit!

Chicken With Riesling Cream Sauce Recipe