Chicken Riesling
A cozy chicken dish simmered in a garlicky Riesling cream sauce with pancetta, onions, and mushrooms, perfect for dinner parties or comforting weeknights.
Ingredients
Main Ingredients
- 8 pieces chicken thighs (bone-in or boneless; skin-on optional) Bone-in gives more flavor; boneless cooks faster.
- 2 cloves garlic, thinly sliced
- 3/4 bottle dry Riesling wine (about 500 ml) Substitute: another dry white like Pinot Grigio or Chardonnay.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 125 grams pancetta, sliced into thin strips Substitute: thick-cut bacon.
- 2 medium onions, thinly sliced
- 250 grams mushrooms, sliced (cremini or white)
- 1 cup heavy cream (240 ml) Use full-fat cream for best mouthfeel.
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a large ovenproof skillet over medium heat and add the butter and olive oil.
- When the butter melts, add the sliced garlic and pancetta. Sauté for 2–3 minutes until the garlic turns golden and the pancetta begins to crisp.
- Add the sliced onions and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the onions are softened and lightly browned and the mushrooms have released and reabsorbed their liquid.
- Nestle the chicken thighs into the skillet skin-side up. Pour in the 500 ml dry Riesling so it comes up around the chicken. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, turning the chicken once halfway through.
- Stir in the heavy cream and bring the sauce to a gentle simmer for another 3–5 minutes, until it thickens slightly and coats the back of a spoon. Taste and season with salt and freshly ground black pepper.
- Transfer the skillet to the oven and bake uncovered for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) measured at the thickest part.
- Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley and serve hot.
Notes
For a non-alcoholic version, use low-sodium chicken stock, white grape juice, and lemon juice as substitutes. Store in an airtight container refrigerated for 3–4 days or freeze for up to 2–3 months.