Slow Roasted Riesling Braised Chicken
This recipe is based on a traditional coq au vin recipe. Delicious when simmered to perfection, it’s been adapted to use a crisp dry Riesling rather than a typical Burgundy wine.
4 strips turkey bacon, diced
2 Tbsp (30 mL) extra-virgin olive oil
4 bone-in, skin-on organic free-range chicken breasts
Salt and freshly ground black pepper
4 large shallots, peeled and cut in half
4 carrots, chopped
1 fennel bulb, trimmed and diced into 3/4 in (2 cm) cubes
1 large garlic clove, minced
1 1/2 cups (350 mL) dry fruity Riesling
1/2 cup (125 mL) low-sodium chicken broth or stock
4 sprigs thyme
4 sprigs parsley
1 fresh bay leaf
Finely grated zest from 1/2 lemon
2 Tbsp (30 mL) minced flat-leaf parsley
Preheat oven to 300 F (150 C). Position oven rack in bottom third of oven.
In large heavy Dutch oven, cook turkey bacon in olive oil until crisp. Using slotted spoon, remove to separate dish.
Season chicken breasts all over with salt and pepper and place skin side down, in undrained Dutch oven. Sear over medium-high heat until golden on all sides. Flip once. Remove to separate plate.
Add shallots, carrots, and fennel to fat in pan. Sauté until lightly golden, about 5 minutes. Add garlic and stir frequently for 1 to 2 minutes. Add wine and bring to a boil, loosening up any bits from bottom of pan. Stir in broth.
Tie thyme, parsley, and bay leaf together to make a bouquet garni and immerse into pan juices.
Return chicken and bacon to pan, arranging chicken in a single layer in pan juices. Bring to a simmer. Cover and slide Dutch oven into preheated oven. Bake for 45 minutes or until chicken easily comes away from the bone.
For a thicker sauce, transfer chicken and vegetables to heated platter and cover to keep warm. Remove bouquet garni and discard. Bring sauce to a boil and cook over high heat until thickened as you like. Stir in grated lemon zest.
Serve chicken breast on a bed of fluffy whipped potatoes with vegetables spooned alongside. Sprinkle with parsley.
Serves 4.
Each serving contains: 640 calories; 34 g protein; 40 g total fat (12 g sat. fat, 0 g trans fat); 21 g total carbohydrates (4 g sugars, 6 g fibre); 229 mg sodium
source: "Cooking With Wine", alive #376, February 2014
Slow Roasted Riesling Braised Chicken
Directions
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.