19 February 2012

Chicken in Riesling

Taken from recipe Gourmet, March 2008. I used a 4 1/2 pound chicken, 3 1/2 pound chickens are scarce these days, and did cut it up the “french” style as suggested. Which simply means leaving the wing attached to the breast and cutting the breasts in half. So one piece looks like it is flying. Sometimes called “airline” cut. I don’t see the need in peeling potatoes in most cases so I didn’t. The big 5 quart Cafalon pan was just big enough, they suggest a 3 to 5 quart. Used a Sea Glass 2010 Monterey County Riesling but had a 2010 HigHDdef Riesling from Mosel with the meal. Yes, they mean “high def”.  I used creme fraiche to thicken.

Sooo gooood! I kept looking at it when we finished wishing it would be OK to have another helping.