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:
Chicken in Riesling
- 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
- Season the flour with salt and pepper to taste and taste the chicken pieces in it to coat. Shake off any excess
- 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.
- 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.
- 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.
- 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!