Chicken in Riesling with roast potatoes

Name: Chicken in Riesling with roast potatoes (Hühnchen in Riesling mit Kleinen Röstkartoffeln)
Cuisine: German
Ingredients: 45 ml/3 tbsp oil; 4 chicken legs; 4 chicken breasts; 250 ml/8 fl oz/1 cup Riesling or other dry German white wine; 250 ml/8 fl oz/1 cup Riesling or other dry German white wine; 800 g/1¾ lb small potatoes, scrubbed and halved; 2 onions, thinly sliced; 1 garlic clove, finely chopped; 200 g/7 oz brown cap (cremini) mushrooms; 1.5 l/2⅕ pints/6¼ single (light) cream; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish

Hühnchen in Riesling mit Kleinen Röstkartoffeln

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

A variation of the classic French dish, coq au vin, this German version tastes quite different because the chicken is cooked in a German white wine, not red as in the original French recipe.

Ingredients

45 ml/3 tbsp oil
4 chicken legs
4

Europe
Germany
France
Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat 15ml/1 tbsp of the oil in a large flameproof casserole over high heat. Season the chicken joints generously and fry them on all sides until the skin is golden brown and crisp. Add the white wine, bring to the boil and