Chicken in Riesling
- 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 pound small (2-inch) red potatoes
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste
- Produce
- (2-inch) red potatoes, small (1 1/2 pound)
- Carrots, medium (4)
- Flat-leaf parsley (2 tablespoons)
- Shallot (2 tablespoons)
- Meat
- Chicken (about 3 1/2 pound), whole (1)
- Cooking & Baking
- Vegetable oil (1 tablespoon)
- Drinks
- Lemon juice, Fresh (1)
- Dairy
- Butter, unsalted (3 tablespoons)
- Creme fraiche or heavy cream (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
- Other
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
Preparation
Read recipe preparation on epicurious.com
Social Stats
66.1Rating
1-100
1-100
7Tweets
244Facebook
Likes
Likes
9,376StumbleUpon
Views
Views
260PinterestPins
Recipe Stats
Published March 1, 2008 (4 years ago).
25 people saved this recipe.
