This recipe is one of my favorites because its made with my favorite drinking wine... little for the chicken, a lot for the cook... my favorite brand is columbia crest, it runs from 5-8 dollars a bottle depending on sales. the key to this recipe is to never let it boil, just barely simmer.
Chicken Riesling
1 chicken, quartered
2 cups sliced mushrooms
1/2 cup riesling or other white wine, preferably sweet
cooking oil
chicken stock or broth
salt and pepper
In a deep saucepan with a lid, brown the chicken on all sides remove. add mushrooms to the pan and quickly saute. reduce heat to medium and add wine. scrape the bits from the bottom with your plastic or wooden spatula. return the chicken to the pan, add enough stock to almost cover the chicken. lightly simmer, covered, about 1 1/2 to 2 hours or until the thigh meat is tender enough to almost fall off the bone. serve over jasmine rice.
enjoy!
