Braised Chicken with Riesling
2003-01-24 @ 11:20 a.m.
�
Braised Chicken with Riesling (adapted from a recipe in Food and Wine, Feb. 2003)
About 6 tablespoons olive oil
1 tbsp. butter
3 large chicken breasts and 3 thighs
salt and pepper
1 large shallot, minced
about 2 tbsp. brandy
1 cup dry Riesling
sliced white mushrooms
1 tbsp. all-purpose flour
Heat about 3 or 4 tbsp. of olive oil in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the brandy and carefully ignite it wit a long match. When the flames subside, add the Riesling, cover and simmer over low heat until the chicken breasts are just cooked, about 25 minutes. Transfer the chicken to a large plate and cover with foil. I cooked the chicken ahead of time and came back to finish it later. So at this point I let the chicken cool and put it in a plastic container in the fridge. I saved the cooking liquid separately.
In a medium skillet, melt the tbsp. of butter with about a tbsp. of olive oil. Add the mushrooms (I used a small carton of whole mushrooms - I don't remember how much those things hold), season with salt and pepper and cook over moderate to low heat until the mushrooms are tender and golden brown.
In a small bowl blend the flour with about 2 tbsp. olive oil. Re-heat the cooking liquid from the chicken in the large skillet, and whisk the flour mixture in it on moderate to high heat until it thickens slightly. Return the chicken to the skillet, add the mushrooms and simmer until warmed or until you're ready to eat, whichever comes first.
The recipe in Food and Wine magazine calls for butter instead of olive oil. It also calls for 1/3 cup heavy cream in the sauce which I left out. The sauce was quite good without the cream or the butter.
This is the chicken we had Wednesday evening with the Mashed Potato Casserole in the previous entry and steamed spinach. We drank the same Riesling that I used on the chicken.
This was my first experience with flaming alcohol on food. I almost didn't try it because I was home by myself. But, what the hell. I kept the lid close by in case the flame worried me, but it was actually very easy.
�
Selling vulva vases! - 8:25 p.m. , 2005-05-13 Dapper dicks - 8:21 p.m. , 2005-05-09 A breezy night in Georgia - 9:12 p.m. , 2005-04-28 Things that go bump in the night - 12:46 p.m. , 2005-04-26 Evil-doer, you face the Tick! - 3:31 p.m. , 2005-04-15