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🍽️ Tender Chicken in Creamy Riesling Sauce

664 kcal · 30 min · 4 servings

Ingredients

• 1 Chicken (kitchen-ready, approx. 1,2 kg)
• Salt
• Pepper (from the mill)
• 30 g Ghee
• 250 ml dry white wine (Riesling)
• 150 ml poultry stock
• 300 g thin carrots
• 200 g fresh button mushrooms
• 4 spring onions
• 30 g butter
• 1 tbsp sugar
• 150 ml whipping cream
• 1 tbsp flour
• 1 tbsp soft butter
• Chervil (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the chicken under cold water and pat it dry with kitchen paper.
3. 3. Cut the chicken into 8 equal pieces.
4. 4. Season all chicken pieces generously with salt and pepper.
5. 5. Heat ghee in a large casserole dish and sear the chicken pieces on all sides until browned.
6. 6. Remove the seared chicken pieces from the casserole and set them aside.
7. 7. Deglaze the pan juices in the casserole with the Riesling wine and the meat broth.
8. 8. Bring the liquid to a brief boil.
9. 9. Return the chicken pieces to the sauce.
10. 10. Place the casserole in the preheated oven and bake the chicken for about 30 minutes.
11. 11. Occasionally remove the casserole from the oven and baste the chicken pieces with the sauce.
12. 12. Peel the carrots and trim the ends.
13. 13. Cut the carrots into smaller, bite-sized pieces if necessary.
14. 14. Clean the mushrooms and halve them.
15. 15. Rinse the spring onions and clean them.
16. 16. Cut the spring onions into pieces about 8 centimeters long.
17. 17. Bring water with salt to a boil.
18. 18. Cook the carrots in the boiling water for 4 to 5 minutes (blanch them).
19. 19. Remove the carrots from the water and let them drain well.
20. 20. Melt butter in a separate frying pan.
21. 21. Add the carrots, mushrooms, and spring onions to the pan.
22. 22. Sauté the vegetables for 5 minutes, turning them occasionally.
23. 23. Sprinkle sugar over the vegetables and let them caramelize slightly.
24. 24. Season the vegetables with salt and pepper to taste.
25. 25. Remove the fully cooked chicken pieces from the sauce.
26. 26. Keep the chicken warm for a short time.
27. 27. Pour the pan juices through a sieve to strain them.
28. 28. Pour the cream into the strained sauce.
29. 29. Bring the sauce to a boil.
30. 30. Let the sauce reduce slightly until it thickens.
31. 31. Thicken the sauce slightly with a beurre manié (flour and butter mixture) or cornstarch if necessary.
32. 32. Season the sauce finaly with salt and pepper to taste.
33. 33. Place the vegetables and chicken pieces on pre-warmed plates.
34. 34. Drizzle the finished sauce over the dish.
35. 35. Sprinkle chervil leaves over the top and serve the dish hot.

Nutrition per serving

• kcal: 664
• Protein: 65 g · Fett/Fat: 33 g · Carbs: 16 g