This is a simple recipe from Alsace, where chicken is braised in a simple Riesling-cream sauce. It’s essentially a chicken fricassee without the extra vegetables. The idea of cooking chicken in a sauce made from the cooking broth dates at least to the Middle Ages, but our modern recipes are associated with the French Court of the 16th century.
This is a simple recipe from Alsace, where chicken is braised in a simple Riesling-cream sauce.
Optional Home Made Broth
- 1 L Water
- 2 Carrots
- ½ Leek
- ¼ cup Parsley
- 1 Celery Stalk
- 1 tbsp Salt
- 1 Whole Chicken (1.5-2 Kg)
- 1 Large Onion
- 3 Garlic Cloves
- Olive Oil
- 500 ml Riesling Wine
- 250 ml Heavy Cream
- 25 g Butter
- 25 g Flour
- Carve off the breasts and legs from the chicken and remove the skin. We will use the carcass and the skin to create a simple broth, but you can skip this part and use premade stock and chicken breast out of the package.
- Chop the stock vegetables into chunks and bring to a boil with the chicken carcass. Let simmer for about 1 hour. (You can also use a pressure cooker set to high for 20 minutes). Strain and discard the vegetables and carcass. Set aside when finished.
- Finely chop the onion and garlic and set aside.
- Heat the oil in a pot over medium-high heat and brown the chicken. Each side should take about 5-6 minutes. Remove the chicken from the pot.
- Now deglaze the pan with the onion and garlic. Add the wine and return the chicken to the simmering wine. Cover and let simmer for 45 minutes.
- Remove the chicken and add 500ml of the chicken broth to the wine broth.
- In a bowl, mix the flour and butter together until it becomes a soft, and consistent paste. Then add it to the soup and let it dissolve to thicken the soup.
- Reduce the soup to the desired quantity and when ready, add the cream and remove from the heat.
- Return the chicken to the soup to heat through, and then serve with rice or potatoes.