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Easy to make recipes with wine suggestions
by Tim Free
Poulet au Riesling (Chicken with Riesling Sauce)
This recipe and the wine pairing that we’ve chosen demonstrate the food-wine pairing concept of building a bridge between the food and wine via use of the same type of wine in the cooking. This recipe is from Tim Free’s popular wine courses (taught at Mount St Mary's Desmond Campus in Balmville. Ph: 845-565-2076), featuring his favorite combinations. The pairings employ the concepts that are explained in the 'Food and Wine Pairing 101'
The Poulet (Chicken) is served with the wine-based sauce, making the taste gap between the wine and food quite small indeed. White wines need to be assertively-flavored, but can be a little soft in acidity due to the presence of the cream in the sauce. An alternative, if you prefer red wine, is a lighter-bodied but soft red (Red wine suggestions and a detailed recipe below).
Some White Wine Suggestions:
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Some Red Wine Suggestions:
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Poulet au Riesling (Chicken with Riesling Sauce)
Ingredients (Serves 4)
Butter 3 Tbs
Riesling wine, dry 3/4 Cup
Chicken, quartered 3 1/2 lb
Heavy cream 1/3 Cup
White Mushrooms*, quartered
1/2 lb Salt & Pepper to taste
Shallot, minced 1 large
* If available, fresh wild mushrooms such as Chanterelle or Cepes (Porcini) are even better.
Method
Heat butter over moderate-high heat in pan large enough to hold chicken pieces in one layer. When melted, season chicken pieces and add them, skin-side down, and cook about 5 minutes. Turn pieces and cook about 5 more minutes on other side; remove to heated plate and add mushrooms to pan. Cook about 5 minutes, stirring, and add shallots. Cook another 1 minute, stirring, and add Riesling and heavy cream. Stir and cook a few minutes, and when smooth, add chicken pieces back to pan. Cover and cook about 10-15 minutes, check breast pieces, and remove them when done. Check leg pieces in 5-10 minutes, removing them when done through; keep warm. Reduce sauce over moderate heat. When thickened, season with salt & pepper to taste. Serve pieces with sauce spooned over.