Tuesday, September 13, 2011
I've mentioned the cookbook that my mom put together for me and my sister before, and I'm about to share with you another lovely, delicious gem from it! My aunt contributed, among other recipes, the recipe for Chicken in a Pot or Poulet au Riesling. I had never had it before making it last night, but I will definitely be making it again and again. I can understand why it is one of my aunt and uncle's go-to recipes!
The only issue with the dish was that by the time I got it cooked, it was nearly 9:30 pm before we were able to eat it! Now, the dish is fairly time consuming - it took about an hour and 15 minutes for me to cook it. But that wasn't really the issue. So why was it that I started cooking dinner after 8 pm?? Well, at 6:30 I decided to make my aunt's recipe instead of the Quick Coq au Vin recipe that I had seen earlier in the day on the Cooking Light website. At that point, I figured I could run to the grocery store and have dinner on the table by just after 8, and in our house that is a reasonable time to eat. Also at that time, it seemed like the mens' US Open final between Djokovic and Nadal was almost over. So, I went to the store. But when I came home, the match was still on! I was going to just make dinner, but N kept calling me in to watch, because the match was almost over. I went in at least 10 times and finally I just had to go sit and watch until Djokovic won! Moral of the story, I probably should have made the "quick" version of the dish, but in the end my aunt's version was so good that I didn't mind that I had to wait to eat it (and I got to watch some awesome tennis)!!
Chicken in a Pot (Poulet au Riesling)
From Auntie Carol
2 tablespoons butter
1 tablespoon olive oil
1/4 pound (about 4 thick slices) pancetta or bacon
4 lbs. bone-in chicken
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
2 medium onions, peeled and chopped
3-4 cloves garlic, peeled and thinly sliced
1/2 pound forest mushrooms, sliced fairly thin
4 medium carrots, sliced (my addition)
3 cups Riesling wine
1 cup heavy whipping cream (I substituted 1 cup light cream)
3 tablespoons chopped parsley
In a heavy stock pot or Dutch oven over medium heat, melt butter with the oil. Cut bacon into 1/2 inch pieces and cook them until they are crisp. Lift bacon out of pan and set aside.
Sprinkle chicken with salt, pepper, and nutmeg. Arrange skin down in the fat in the pan and brown. Lift the chicken out and set aside. Discard all but 3-4 tablespoons of the fat. Reduce the heat to medium and sauté the onion and garlic, cook and stir until soft but not colored. Add the mushrooms and carrots and continue cooking until heated through, about 3 minutes. Bring the heat to high, pour in the wine. When it comes to a full, rolling boil put the chicken back in the pot. Turn the heat down to medium-low. Simmer gently, uncovered, until the chicken is cooked through, about 45 minutes. Remove the chicken from the pan. Add cream and boil until sauce is reduced somewhat and starting to thicken. Return chicken to the sauce. Add parsley and serve with hot buttered noodles as a side.