We call it...
Chicken in Riesling
think.. coq au vin... just with chicken instead of rooster and white wine instead of red!
We found the recipe once upon a time when we had some Riesling at home and wanted to cook with it. So, epicurious to the rescue, we found this. What? You haven't heard of epicurious? GET IT GIRL. There's a free app for iPhones, and there's a website. Search virtually billions of recipes and it will create a grocery list for you too. Yea. It's pretty cool.
Here's what you need:
Preheat oven to 350*.
Pat chicken dry, sprinkle generously with salt and pepper. Heat oil and 1 T of butter in oven-safe pot over med-high heat until the foam goes down. Brown the chicken in two batches, turning once, a total of 10 minutes per batch. Transfer to a plate to rest.
the first batch: breast pieces
after we turned them... YUM
second batch: thighs
Now, pour off the fat from the pan and cook the leeks, [shallots], 1/4 teaspoon of salt in the remaining 2 T of butter over med-low heat for about 5-7 minutes.
Add the chicken, carrots and wine and boil until the liquid is reduced by half. (3-4 minutes) Cover and braise in oven for 20-25 minutes until chicken is cooked through.
Generously cover peeled, whole potatoes with cold water in 2-3 qt. saucepan and 1 1/2 teaspoons of salt. Bring to boil and simmer until the potatoes are tender, about 15 minutes. Drain, return to pan and coat with parsley.
Stir heavy cream into chicken mixture and season with salt, pepper and lemon juice. Add potatoes. Serve!
This is a delicious meal that you can use to impress your friends or cook for your date. It's not that difficult, but it takes a little time.. plan accordingly. Allow a good hour to make this.