Chicken in Riesling

Having tried this recipe I felt we’d be doing our readers a disservice if we didn’t post it here. What a treat this is! Looks good, tastes good, and the preparations includes a dramatic phoenix moment..

Adapted from Mmmm… Casseroles:

Serves 4-6

• 2 lbs all-purpose flour
• 1 chicken, weighing 3lb 8oz cut into eight pieces 0r 8 chicken thighs
• 4 tbsp unsalted margarine
• 1 tbsp sunflower oil
• 4 shallots, finely chopped
• 12 mushrooms sliced
• 2 tbsp brandy
• 2 cups Riesling Wine
• 1 cup of MimicCreme
• salt and pepper
• 1 chopped fresh flat leaf parsley, to serve

1. Season the flour with salt and pepper to taste and taste the chicken pieces in it to coat. Shake off any excess
2. Melt half the margarine with the oil in a large flameproof casserole over medium-high heat. Add the chicken pieces, in batches and cook, turning frequently, until browned all over. Remove from the casserole and set aside.
3. Pour off all the fat and wipe the casseroles clean with paper towels. Melt the remaining margarine in the casserole, add the shallots and mushrooms, and sauté, stirring constantly for 3 minutes. Return the chicken to the casserole and remove from the heat.
4. Warm the brandy in a small saucepan, ignite and pour it over the chicken to flambé. When the flame dies down, return to the heat, pour in the wine and bring to a boil. Reduce the heat, cover and simmer for 40-45 minutes, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Transfer the chiocken to a serving platter and keep warm.
5. Skim the fat from the surface of the cooking liquid. Stir in the MimicCreme, then bring to a boil and reduce by half. Season to taste with salt and pepper. Spoon the sauce over the chicken pieces and sprinkle with parsley. Serve while hot.

Enjoy, gentle reader, enjoy!

A gutten Shabbos, Shabat shalom umevorach!

CS