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🍽️ Chicken in White Wine Sauce with Spring Vegetables

657 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1.2 kg)
• 2 onions
• 2 carrots
• 200 g celery
• 2 garlic cloves
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 200 ml Riesling
• 200 ml poultry stock
• 2 slices ginger
• 1 chili pepper
• 1 piece lemon zest
• 0.5 vanilla pod
• 100 ml whipping cream
• chili flakes
• 600 g green asparagus
• salt
• 800 g spring onions
• 200 g mushrooms
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the chicken and pat it dry with kitchen paper.
3. 3. Separate the chicken drumsticks and breasts from the bone.
4. 4. Carefully separate the skin from the meat on the drumsticks.
5. 5. Peel the onions, carrots, celery, and garlic.
6. 6. Cut the vegetables into coarse cubes.
7. 7. Season the chicken pieces with salt and pepper.
8. 8. Fry the meat in hot oil on all sides.
9. 9. Remove the meat from the pan and set it aside.
10. 10. Sauté the vegetables briefly in the pan without letting them brown.
11. 11. Deglaze the vegetables with white wine and some meat stock.
12. 12. Place the chicken drumsticks on top of the vegetables.
13. 13. Cook the chicken in the oven for about 15 minutes.
14. 14. Prepare the ginger, chili pepper, lemon zest, and vanilla pod.
15. 15. Add the aromatics to the cooking liquid.
16. 16. Place the chicken breasts on top of the vegetables.
17. 17. Cook the chicken for another 15 to 20 minutes in the oven.
18. 18. Peel the bottom third of the asparagus.
19. 19. Blanch the asparagus for approx. 6 minutes in salted water (cook briefly in boiling water).
20. 20. Shock the asparagus and let it drain.
21. 21. Wash and trim the spring onions.
22. 22. Cut the spring onions into 6 to 8 cm long pieces.
23. 23. Halve the spring onions lengthwise if desired.
24. 24. Clean the mushrooms.
25. 25. Fry the mushrooms in hot butter.
26. 26. Add the spring onions and asparagus.
27. 27. Toss the vegetables briefly.
28. 28. Season the vegetables with salt and pepper.
29. 29. Finish cooking the vegetables for 2 to 3 minutes.
30. 30. Remove the chicken pieces from the sauce.
31. 31. Strain the sauce through a sieve.
32. 32. Reduce the sauce by simmering if necessary to thicken it.
33. 33. Stir the cream into the sauce.
34. 34. Season the sauce with salt and pepper to taste.
35. 35. Set aside the aromatics for garnish if desired.
36. 36. Slice the chicken breasts.
37. 37. Warm the breasts and drumsticks briefly in the sauce.
38. 38. Arrange the vegetables on a large platter or plates.
39. 39. Place the meat with the sauce on top.
40. 40. Sprinkle the dish with chili flakes.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 657
• Protein: 70 g · Fett/Fat: 24 g · Carbs: 29 g