Chicken in a Riesling Sauce
Indulge in the rich, refined flavors of Chicken in a Riesling Sauce, a comforting dish that effortlessly combines tender, golden-browned chicken thighs with a luscious, velvety sauce. This French-inspired recipe brings together the aromatic complexity of dry Riesling wine, the creaminess of heavy cream, and the subtle sweetness of sautéed shallots and garlic. A fragrant touch of fresh thyme adds herbal brightness, making every bite delightfully balanced. Perfect for a cozy family dinner or an elegant dinner party centerpiece, this dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up the luxurious sauce. Ready in just an hour, it’s an ideal choice for those seeking a sophisticated yet approachable home-cooked meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1 cup Dry Riesling wine
- 0.5 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5 minutes on each side, until golden brown. Remove the chicken and set aside.
Add the remaining butter to the skillet, then sauté the chopped shallots for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle in the flour and stir well for about 1 minute to create a thick paste (roux).
Slowly whisk in the Riesling wine, scraping up any browned bits from the bottom of the pan.
Add the chicken stock and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 2-3 minutes.
Return the chicken thighs to the skillet, skin-side up. Lower the heat to medium-low, cover, and let simmer for 25-30 minutes, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C).
Stir in the heavy cream and fresh thyme leaves, letting the sauce warm and slightly thicken for 3-5 minutes.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve the chicken thighs with the Riesling sauce spooned generously over the top. Optionally, garnish with fresh chopped parsley for a pop of color.
Pair with creamy mashed potatoes, steamed green beans, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1682 mg | 36% | |
*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.
