Chicken Riesling

Name: Chicken Riesling
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 12 chicken thighs; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 4 ounces pancetta or 4 ounces bacon, diced; 10 ounces white pearl onions, peeled or 1 large yellow onion, roughly chopped; 1 lb button mushroom, stems removed and caps quartered; 6 endives, ends trimmed and halved lengthwise; 2 cups riesling wine

Submitted by Charlotte J

"Riesling is the newest wine that I found that I like. So I hope this recipe will be good, if not, I guess I'll finish the bottle of wine. :-P"

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Ready In:: 1hr 10mins
Ingredients:: 9
Serves:: 6-8

ingredients

12 chicken thighs
1 tablespoon kosher salt
¹⁄₂ teaspoon black pepper
1 tablespoon olive oil
4 ounces pancetta or 4 ounces bacon, diced
10 ounces white pearl onions, peeled or 1 large yellow onion, roughly chopped
1 lb button mushroom, stems removed and caps quartered
6 endives, ends trimmed and halved lengthwise
2 cups riesling wine

directions

Rinse the chicken and pat dry with paper towels.
Season with the salt and pepper.
Heat the oil in a Dutch oven or large saucepan over medium heat.
Add the pancetta or bacon and fry until crisp.
Transfer to a plate.
Spoon off and discard all but 1 tablespoon of the drippings.
Add some of the chicken to the pot, skin-side down, and brown on both sides.
Transfer to a plate.
Repeat with the remaining chicken.
Add the onions and mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes.
Add the endives and wine, increase heat to medium-high, and bring to a boil.
Nestle the chicken among the endives.
Cover, reduce heat, and simmer for 40 minutes.
Divide the chicken, endives, and sauce among individual plates and sprinkle with the reserved pancetta or bacon.