Chicken with Reisling
Tender, wine-infused chicken slow-cooked with pancetta, shallots, and chestnut mushrooms, in a creamy Riesling sauce. Rich, comforting, and full of flavour! Serve with buttery mash and sweet muscat grapes!
Ingredients
- 1x 1.2kg chicken, cut into 8
- 25g butter
- 3 garlic cloves, crushed
- 3 shallots, peeled and halved
- 150g pancetta lardons
- Fresh thyme
- 350g chestnut mushrooms
- 750ml Reisling white wine
- 500ml chicken stock
- Few sprigs tarragon
- 4 egg yolks
- 100ml double cream
To serve
- Peeled muscat grapes
- Mash
Method
- Soak the portioned chicken in the Reisling wine overnight in fridge.
- Pre heat the oven to 200°C.
- Place the chicken in a large pan, add the onions, garlic, lardons mushrooms, wine and chicken stock and bring to the boil and then place into the oven with a lid off to cook for one hour.
- Take the chicken out of the casserole onto a warm plate, bring the sauce to the boil reduce by ½ whisk the egg yolks and cream together take the pan off the heat and whisk in the egg mix, pop the chicken back in check the seasoning and serve with mash.
Ingredients
- 1x 1.2kg chicken, cut into 8
- 25g butter
- 3 garlic cloves, crushed
- 3 shallots, peeled and halved
- 150g pancetta lardons
- Fresh thyme
- 350g chestnut mushrooms
- 750ml Reisling white wine
- 500ml chicken stock
- Few sprigs tarragon
- 4 egg yolks
- 100ml double cream
To serve
- Peeled muscat grapes
- Mash
Method
- Soak the portioned chicken in the Reisling wine overnight in fridge.
- Pre heat the oven to 200°C.
- Place the chicken in a large pan, add the onions, garlic, lardons mushrooms, wine and chicken stock and bring to the boil and then place into the oven with a lid off to cook for one hour.
- Take the chicken out of the casserole onto a warm plate, bring the sauce to the boil reduce by ½ whisk the egg yolks and cream together take the pan off the heat and whisk in the egg mix, pop the chicken back in check the seasoning and serve with mash.
