Chicken and Riesling
Indulge in the luxurious flavors of Chicken and Riesling, a one-pot recipe that brings comfort food to a whole new level. Featuring golden, crispy chicken thighs simmered to perfection in a creamy Riesling wine sauce, this dish is elevated by the earthy depth of sautéed cremini mushrooms and aromatic herbs like thyme and parsley. Perfectly balanced with the richness of heavy cream and the subtle acidity of Riesling, this elegant yet approachable recipe is ideal for dinner parties or a special night in. Serve it alongside crusty bread, buttery mashed potatoes, or tender noodles to soak up every drop of the flavorful sauce. With only 15 minutes of prep time and an irresistible combination of ingredients, Chicken and Riesling is the ultimate crowd-pleaser for wine and comfort food lovers alike.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely diced
- 3 pieces Garlic cloves, minced
- 250 grams Cremini mushrooms, sliced
- 1 cup Riesling wine
- 1 cup Chicken stock
- 1 cup Heavy cream
- 3 pieces Fresh thyme sprigs
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin side down, for about 5-7 minutes or until the skin is golden and crisp. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
Melt the butter in the same pan, then add the shallots and garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the mushrooms and cook for 5-7 minutes until they are browned and their moisture has evaporated.
Pour in the Riesling and let it simmer for 2 minutes, scraping the bottom of the pan to deglaze it.
Add the chicken stock, heavy cream, and thyme sprigs. Stir to combine.
Return the chicken thighs to the pan, skin side up, ensuring they are partially submerged in the sauce.
Reduce the heat to low, cover, and simmer for 25-30 minutes or until the chicken is fully cooked and tender.
Discard the thyme sprigs and taste the sauce, adjusting seasoning with additional salt and pepper if needed.
Garnish with chopped parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
