Alsatian chicken with creamy Riesling-onion sauce

Name: Alsatian chicken with creamy Riesling-onion sauce
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; ¼ cup minced parsley, for garnish; 1 cup One-Hour Chicken Stock or any chicken stock; 2 sprigs rosemary; 2 cups Riesling or other off-dry white wine; One 3-pound chicken, cut into 8 pieces for sautéing; 15 cloves garlic, peeled and roughly chopped; 2 large onions (about 1½ pounds), peeled and roughly chopped; 2 tablespoons butter (or use all olive oil if you prefer)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here, you start by browning the chicken, as in the preceding recipes, but ultimately bury it in a moist mixture of onions, garlic, and not-too-dry white wine. When the chicken is done, you puree the onion mixture, which becomes a supremely creamy sauce that contains no cream. Serve with Steamed Sticky Rice or Spaetzle with Butter.