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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