Chicken With Riesling Cream Sauce

“From Black Forest Cuisine im sure chicken breasts could be very easily substituted for the whole roasting chickens, as the recipe is mostly about the sauce but if you do,*important* be sure to have enough chicken broth on hand (canned or homemade with bullion) to amount to 3 cups reduced”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chickens in a large saucepan or casserole and cover with cold water.
  2. Pierce the onion with the cloves and place in the pot.
  3. Bring to a boil over high heat, reduce the heat to low, and gently simmer until the chickens are fully cooked, about 25 to 30 minutes.
  4. Discard the onion, remove the chickens from the pan, and set aside, covered, while finishing the dish.
  5. Bring the broth to a boil over high heat and reduce by about three-quarters. (Make sure you end up with at least 3 cups of reduced broth.) Strain and set aside.
  6. Melt 3 tablespoons of the butter in a large saucepan over medium-high heat, add the shallots and onion, and sauté until translucent and softened, about 2 minutes.
  7. Whisk in the flour to make a roux, add the Riesling and 3 cups of the reduced broth, and bring to a boil.
  8. Reduce the heat to medium low and simmer the sauce until is thickened, stirring occasionally, about 3 to 5 minutes.
  9. Meanwhile, melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat, add the pearl onions and mushrooms, and sauté until the onions are slightly translucent and the mushrooms are slightly softened.
  10. Remove the kitchen twine from the chickens and carve them, removing the breast meat, separating the legs and thighs, and reserving the wings for another use.
  11. Arrange the chicken pieces on a serving platter, sprinkle with salt and pepper, and spoon the pearl onions and mushrooms overtop.
  12. To finish the sauce, stir the heavy cream into the thickened sauce and season with salt and pepper.
  13. To serve, pour the sauce over the chicken and garnish with parsley. Serve with spätzle or egg noodles.

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