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.
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.