Sunday, March 10, 2013

Chicken Braised with Bacon, Onions and Riesling

Sometimes a nice simple, yet elegant chicken dish just sounds like the perfect thing, this was the case last week Sunday. While searching through my many recipe ideas I stumbled over this lovely looking dish. Chicken, wine and a few vegetables, put them all together in one pot and braise. Half an hour later you have a pot full of tender chicken floating in a flavorful sauce surrounded by tender vegetables. Add a salad and some nice crusty bread to soak up all of that delicious sauce and you have a winner. So simple yet so good!

The only thing I change in this recipe was adding a package of mushrooms. I love mushrooms in just about everything and I thought that adding mushrooms to this dish would be perfect, and I think I was right. It was just the right touch. Other than that I pretty much stuck to the recipe. There was one sad moment at the end of dinner when I realized that the 4 thick and smokey slices of bacon and the fresh thyme I bought especially for this meal were still sitting on the counter in their bowls, I completely forgot to add them in at the end! I was so disappointed, I'm sure they would have just elevated this dish all the way to the very top. But alas, it was not to be this time. I guess I'll just have to try it again sometime.

Browning the chicken

Such a pretty sight

Dig in!

Chicken Braised with Bacon, Onions and Riesling
Adapted from Williams Sonoma
  • 12 red or white boiling onions 
  • 1 chicken, about 4 lb, or 3 chicken quarters
  • 1 1/2 teaspoon kosher salt, plus more, to taste 
  • 1/2 teaspoon freshly ground pepper, plus more, to taste 
  • 4 thick-cut bacon slices 
  • 12 small carrots or 3 or 4 large carrots cut into 1 inch chunks
  • 1/2 a large onion, minced 
  • 10 ounce package of mushrooms, quartered
  • 2 Tablespoons brandy 
  • 2 cups Riesling 
  • 3 Tablespoons unsalted butter, at room temperature 
  • 3 Tablespoons all-purpose flour 
  • 1 1/2 teaspoons chopped fresh thyme 
Bring a saucepan of lightly salted water to a boil over high heat. Add the onions and cook until the skins loosen, about 2 minutes. Drain the onions and rinse under cold running water. Slip off and discard the skins.

Cut the chicken into 9 pieces, then season with the 1 1/2 tsp. salt and the 1/2 tsp. pepper.

In a Dutch oven over medium heat, fry the bacon until crisp and browned, about 8 minutes. Transfer the bacon to paper towels to drain, leaving the fat in the pot.

Increase the heat under the pot to medium-high. Working in batches, add the chicken, skin side down, and cook, turning once or twice, until lightly browned on both sides, about 5 minutes per batch. Transfer to a platter.

Add the onions and carrots to the pot and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the shallots and cook, stirring occasionally, until softened, about 1 minute. Add the mushrooms and cook for another minute or two. Carefully add the cognac and reduce the heat to low. Using a long-handled match, light the cognac and let the flame burn for 30 seconds, then cover to extinguish the flame. Uncover, add the Riesling and bring to a boil over high heat. Return the drumsticks, thighs and wings, and then the breasts to the pot. Reduce the heat to medium-low, cover and simmer for 35 minutes.

In a heatproof bowl, mash together the butter and flour to form a thick paste. Gradually whisk about 1 cup of the hot cooking liquid into the flour-butter mixture, then stir this mixture into the pot. Simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, 5 to 10 minutes more. Adjust the seasonings with salt and pepper. Crumble the bacon and sprinkle the bacon and thyme over the chicken.

Transfer the chicken to a warmed deep platter and serve immediately.


  1. Found your blog!! And it is evident that your talents go far beyond delicious almond cake. You've got some mad skillz ladies.

    1. Thanks! I really do enjoy it, and I love sharing it! Glad you found the blog!

  2. This is a succulent meal you will want to eat over and over again. It has such a lovely flavor.