Zutaten für Chicken With Riesling Cream Sauce
- Roasting Chickens
- 1/2 cup finely chopped onion
- Whole Cloves
- Unsalted Butter
- 2 shallots, finely chopped
- White Onion
- All Purpose Flour
- Riesling Wine
- White Pearl Onion
- White Button Mushrooms
- Salt
- Fresh Ground Black Pepper
- 1 cup heavy cream
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken With Riesling Cream Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chicken With Riesling Cream Sauce
- Place whole chickens (approx. 3 lbs total) in a large saucepan and cover with cold water (about 6 cups).
- Add 1 large onion, studded with 4 cloves, to the pot.
- Bring to a boil over high heat, then reduce heat to low and simmer gently until chickens are cooked through (about 25-30 minutes).
- Remove the onion and chickens from the pot. Set chickens aside, covered, to rest. Strain the broth, reserving 6 cups.
- Reduce the reserved broth over high heat until 3 cups remain (about 20 minutes). Set aside.
- Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 2 shallots (finely chopped) and 1/2 cup finely chopped onion; sauté until softened (about 2 minutes).
- Whisk in 3 tablespoons all-purpose flour to make a roux. Gradually whisk in 1 cup Riesling and 3 cups reduced chicken broth. Bring to a boil.
- Reduce heat to medium-low and simmer until sauce thickens (about 3-5 minutes), stirring frequently.
- Meanwhile, melt 2 tablespoons butter in a separate pan over medium-high heat. Add 1 cup pearl onions and 8 ounces sliced cremini mushrooms. Sauté until onions are translucent and mushrooms are softened (about 5-7 minutes).
- Remove kitchen twine from the chickens (if used). Carve the chicken, removing breast meat, separating legs and thighs. Reserve wings for later use.
- Arrange chicken pieces on a serving platter. Season with salt and pepper to taste.
- Spoon the sautéed pearl onions and mushrooms over the chicken.
- Stir 1 cup heavy cream into the thickened sauce. Season with salt and pepper to taste.
- Pour the sauce over the chicken. Garnish with fresh parsley.
- Serve immediately with spätzle or egg noodles.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
132g
Carbs
4g
