Riesling Chicken Stew

Alsace_Riesling_2007

Riesling Chicken Stew

  • Servings: 4
  • Difficulty: easy
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  • 2 tbsp ¬†olive oil
  • 4 chicken portions
  • 15g smoked, streaky bacon, chopped
  • 12 shallots
  • 1 teaspoon tarragon
  • 1tbsp flour
  • 150ml Riesling or dry white wine
  • 500ml hot chicken stock
  • 3 tbsp creme fraiche
  1. Heat half the oil in a large pan and fry the chicken in batches, over a medium heat until golden. Set aside.
  2. Put the bacon in the same pan and fry gently to release its fat. Turn heat to medium, add the shallots and cook for 5 min, stirring occasionally, until both are lightly coloured.
  3. Remove the leaves from the tarragon and set aside. Sprinkle over flour and stir to absorb the juices. Cook for 1 min, then gradually add the white wine, stock, and tarragon stalks. Return chicken to pan, cover and simmer over a gentle heat for 45 min to 1 hr until chicken is cooked through.
  4. Remove chicken, bacon and shallots with a slotted spoon and keep warm. Discard tarragon stalks. Simmer sauce rapidly until reduced by half. Stir in the creme fraiche and tarragon leaves. Season to taste.
  5. Turn off the heat, then return the chicken, bacon and shallots to the pan. Serve with veg.