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hong am rèisleck (chicken in riesling)

(6 RATINGS)
2 Pinches 4 Photos
jostlori avatar
San Diego
Updated on Jul 10, 2019

In Luxembourg, many dishes are served in a Riesling sauce, made with the local wine from the Moselle Valley. It is often served over seafood, but this one is over chicken. In its most basic form, this dish is simply browned chicken with mushrooms in a white wine sauce, very similar to the French Coq au Vin. Served over noodles or dumplings, it is simple, creamy and delicious, comfort food at its best.

Rate
prep time 15 Min
cook time 40 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 6 tablespoons unsalted butter, divided use
  • 4-5 pounds chicken, cut up
  • 2 small onions, chopped (or 2 large shallots)
  • 2 cloves garlic, minced
  • 3 tablespoons cognac or sherry
  • 1 cup riesling (dry white wine)
  • 1/2 cup chicken broth
  • 6 ounces crimini mushrooms, sliced
  • 1 tablespoon flour
  • 4 ounces heavy cream or half n half
  • 1 large egg yolk
  • salt
  • pepper
  • freshly grated nutmeg
  • 2 tablespoons chopped flat leaf parsley
  • noodles, for serving

How To Make hong am rèisleck (chicken in riesling)

  • Step 1
    Heat half of the butter in a large, wide pan with deep sides over high heat until hot. Season chicken with a bit of salt and pepper and add to the hot pan, skin side down. Sauté until skin has browned, then flip over. If your pan isn't large enough to hold all of the chicken at once, do this in two batches, removing the first batch to a plate.
  • Step 2
    When all the chicken has been browned, return all the pieces to the pan, along with any juices left on the plate. Add shallots and garlic to the pan, and continue to sauté for another minute or two.
  • Step 3
    Carefully add the Cognac to the pan and allow it to almost evaporate.
  • Step 4
    Add the Riesling and chicken stock to the pan, turn heat down to a gentle simmer, and allow to cook for about 20-30 minutes, or until the chicken is cooked all the way through.
  • Step 5
    Meanwhile, put the remaining butter into a pan and sauté the mushrooms until they just begin to turn golden in spots. Add them to the pan with the chicken.
  • Step 6
    When the chicken is cooked through, whisk together the flour, heavy cream, and egg yolk. Pour over and around the chicken while stirring/moving everything around, and immediately turn off the heat. Season to taste with a bit more salt and pepper, and a few grates of fresh nutmeg. Stir in the parsley.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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