Chicken With Riesling Cream Sauce Recipe

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Ingredients:

Serving

2 (2 1/2 lb) roasting chickens (2 1/2 to 3 lbs each, legs tied together with kitchen twine)
1 onion (whole )
6 whole cloves
5 tbsp unsalted butter
2 shallots, peeled and finely chopped (about 3 tbsps)
1/2 small white onion, peeled and finely chopped (about 3 tbsps)
3 tbsp all-purpose flour
3 cups riesling wine (or other delicate fruity white wine, sweet is key)
1 cup white pearl onion, peeled
2 cups white button mushrooms (quartered )
salt
fresh ground black pepper
1 cup heavy cream
fresh parsley (chopped )

Directions:

Place the chickens in a large saucepan or casserole and cover with cold water.
Pierce the onion with the cloves and place in the pot.
Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	483.76 Kcal (2025 kJ)
Calories from fat	221.24 Kcal
		% Daily Value*
Total Fat	24.58g	38%
Cholesterol	409.6mg	137%
Sodium	129.18mg	5%
Potassium	530.29mg	11%
Total Carbs	15.94g	5%
Sugars	2.9g	12%
Dietary Fiber	1.52g	6%
Protein	29.48g	59%
Vitamin C	24.3mg	40%
Vitamin A	4.7mg	155%
Iron	7.9mg	44%
Calcium	45.8mg	5%

Amount Per 100 g
Calories	125.86 Kcal (527 kJ)
Calories from fat	57.56 Kcal
		% Daily Value*
Total Fat	6.4g	38%
Cholesterol	106.56mg	137%
Sodium	33.61mg	5%
Potassium	137.96mg	11%
Total Carbs	4.15g	5%
Sugars	0.75g	12%
Dietary Fiber	0.39g	6%
Protein	7.67g	59%
Vitamin C	6.3mg	40%
Vitamin A	1.2mg	155%
Iron	2.1mg	44%
Calcium	11.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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