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Chicken with Riesling
5:51 AM, Saturday, September 24, 2005
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I made this last night and only one word to describe it. Excellent!! Hubby absolutely loved it. Not too many ingredients and minimum prep time. I love recipes like this one. I felt a little like Martha Stewart as I poured in the cognac in and set it alight  . Jean-Georges suggests Asparagus and Ham Gratin, sauteed Alsation dumpling (he's from the Alsace region of France), Watercress salad with crispy Leeks followed by Molten Chocolate cake. Yum!! But for a simple weeknight supper I chose to go with buttered egg noodles and asparagus. I just do easy stuff at home. Most weekends we end up eating out. And when it comes to entertaining we prefer to go to a restaurant. I enjoy cooking but nothing that involves slaving in the kitchen for hours. Unless it's Thanksgiving or Christmas.Jean-Georges Vongerichten's Chicken with Riesling (4 servings)
5 tbsp. (2 1/2 oz.) unsalted butter One 3 1/2 to 4- lb. Chicken quartered (I used skin on chicken thighs and drumsticks) Salt and freshly ground pepper 1 large shallot minced 2 tbsp. Cognac 1 cup dry Riesling 6 oz. white mushrooms sliced 1/4 in. thick 1 tbsp. all-purpose flour 1/3 cup heavy cream 1. Melt 2 tbsp. of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until lightly browned, about 4 mts. per side.. Add the shallots and cook stirring, for 1 minute. Add the cognac, then carefully ignite it with a long match. When the flames suside add the Riesling, cover and simmer over low heat, until the the chicken breasts are cooked, 25 minutes. Transfer the chicken breast to a large plate and and cover with foil. Cover the legs and simmer them until cooked through. about 10 minutes. Transfer to the plate. 2. Meanwhile, melt two 2 tbsp. of the butter in a medium skillet. Add the white mushrooms, season with pepper and salt. and cook over low heat until the liquid evaporates, 7 minutes, increase the heat to moderate and cook the mushrooms stirring until browned, about 3 minutes. 3. In a small bowl blend the remaining tablespoon butter with the flour with the flour. Stir the cream into the skillet; bring to a simmer. Gradually whisk in the flour paste and simmer whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat. Chef Recipes Made Easy -- Page 86 |
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