Riesling Chicken – Hähnchen in Riesling
Region: Swabia (Baden-Württemberg)
Germany is a wine growing country. Wine from the region Baden – Württemberg is considered one of the best German wines. Using wine in cooking has a long standing tradition in all parts of the country where wine is grown.
Swabian cooking is also considered to be the best in Germany by many. It is in this region where the Maultaschen, Spaetzle and other German pasta variations originated. Close proximity to France also influences the cooking style.
This is an easy to prepare and tasty chicken dish with the wine adding a bit of a “sophisticated twist”.
Here is my variation of the dish. I beboner the chicken and adding lentils served all over Spaetzle. If you can use ready to use Spaetzle, these will work fine.
Serves: 4 Difficulty: Medium Preparation time: 60 mins.
- 4 Chicken legs
- Freshly ground salt and pepper
- 2 TBS clarified butter
- 2 finely chopped onions
- 1 clove of garlic
- 4 medium sized carrots
- 125g (4.4 oz) of chopped celery root
- 125g (4.4 oz) chopped leek
- 400ml (1.6 cups) of dry Riesling wine
- 400ml (1.6 cups) of chicken stock
- 1 medium bay leaf
- 4 all spice corns
- 150 g (5.3 oz) 1 cup red lentils (10 mins cooking kind)
- 200g (7 oz) of mushrooms cut into halves or quarters
- 2 twigs of fresh thyme
- 125g (4.4 oz) cherry tomatoes
- 4 TBS sour cream
- 1-2 TBS tomato paste
- 2 TBS corn starch mixed with 4-5 TBS of water.
- 2 -3 TBS chopped fresh parsley
Melt 2 TBS of clarified butter in a casserole. Add the four chicken legs and let sear on both sides for a few minutes until golden brown. Remove chicken legs from casserole. Glaze 2 chopped onions, 1 chopped clove of garlic and 125g (4.4 oz) leek on medium heat for 1 minute while stirring then add chopped 2 carrots, 125g (4.4 oz) chopped celery root and glaze for about 4 minutes on medium to high heat or until vegetable begins to soften. Add1 TBS Tomato paste, sprinkle 1 TBS of flour over vegetables and stir for 2 more minutes. Add 400ml (1.6 cups) of dry Riesling wine and 400ml (1.6 cups) of chicken stock, 1 bay leaf, 2 thyme twigs, 4 corns all spice. Bring to a 30 seconds boil while stirring and then reduce to a mild simmer. Return chicken legs to the sauce and let simmer on low heat for 15 mins.
After 15 minutes remove chicken legs and set aside.Bring sauce to a boil until volume has reduced to about 2/3 the amount. Using a skimmer, remove vegetables and bay leaf from sauce and discard In the meantime, remove chicken meat from bones and cut into smaller chunks if needed.
Add 150 g (5.3 oz) 1 cup red lentils (10 mins cooking kind) to sauce and let cook on mild heat for 5 minutes. Add 200g (7 oz) mushrooms halves, 2 carrots cut into strips and let simmer for another 5 minutes. After 5 minutees add 100g (4.4 oz) tomatoes, cut into halves and let simmer for another 5 minutes. Remove from heat and stir in 4 TBS of sour cream. If the sauce is too thin add some of the starch/water mixture and bring to a very mild boil for a few seconds until the sauce thickens. Season with freshly ground salt and pepper as well as tomato paste. Return chicken legs to sauce and warm.
Serve Riesling chicken over Spaetzel, Pasta, or your preferred dumplings on a pre-heated plate and garnish with fresh chopped parsley.
If you use Speatzel, prepare according to instructions. After you have drained water add one TBS of hot butter and on TBS of parsely to spaetzle and mix well.
A green garden salad, and of course a Riesling Wine goes well with this meal.