Recipes Main Courses Poultry and Game Chicken Braised with Bacon, Onions and Riesling

Chicken Braised with Bacon, Onions and Riesling

Chicken Braised with Bacon, Onions and Riesling is rated 5.0 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 70 minutes
Servings: 4

In this twist on a classic French recipe, Riesling is the foundation for the flavorful braising liquid, lending its fruitiness and subtle floral hints to the dish. A measure of cognac fortifies the sauce, while bacon adds a layer of smokiness. Small onions and carrots lend their aromatic qualities to help balance all the flavors.

Ingredients:

  • 12 red or white boiling onions 
  • 1 chicken, about 4 lb. 
  • 1 1/2 tsp. kosher salt, plus more, to taste 
  • 1/2 tsp. freshly ground pepper, plus more, to taste 
  • 4 thick-cut bacon slices 
  • 12 small carrots 
  • 2 shallots, minced 
  • 2 Tbs. cognac or other brandy 
  • 2 cups Riesling 
  • 3 Tbs. unsalted butter, at room temperature 
  • 3 Tbs. all-purpose flour 
  • 1 1/2 tsp. chopped fresh thyme 

Directions:

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. 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. Serves 4.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

Rated 5 out of 5 by from My favorite chicken dish ! This recipe was so wonderful I plan on making this for company. I served it over rice and used boneless skinless thighs and breasts. The meat was so tender and juicy and tasty! The onions were THE best. The fell apart so when I ate the dish I could easily cut up the onions to be able to taste them in every bite.
Date published: 2015-12-23
Rated 5 out of 5 by from It's a keeper! I use a bag of pearl onions and a bag of mini carrots for the vegetables, and for the chicken, I use boneless skinless thighs or breasts, depending what is on sale. The peppered bacon, shallots, fresh thyme, and a nice bottle of white wine really make the dish. I don't usually have cognac in the house, so I skip that step. But I may need to buy some for the next time I make it. This is my new favorite dish to make for company!
Date published: 2015-02-08
Rated 5 out of 5 by from Indulgent! This was absolutely wonderful--could have eaten so much more if I didn't have self-control! It was not difficult to make, just a little involved. I used 2 3/4 lbs of chicken drumsticks and 1 lb of chicken thighs (bone-in) instead of cutting up a chicken. I didn't measure the salt or pepper, and at the end, I added the thyme to the pot instead of just on the chicken to serve. Otherwise, followed recipe exactly. Served with rosemary potatoes; would go very well with pasta, noodles, or rice, too.
Date published: 2014-11-10
Rated 5 out of 5 by from Easy & Delicious I substituted frozen pearl onions and bone-in chicken breasts. Wow! What a great meal! Will definitely make this again. The sauce is delicious. I served it with mashed potatoes and steamed broccoli.
Date published: 2012-11-14
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