Riesling is Alsace's local white wine so it makes sense that it would show up from time to time in Alsatian entrees. In this case, the wine helps to tenderize and flavor the meat and provides the base for the sauce.

We found this dish to be OK, though really quite bland. The sauce was good, but not strong enough to really flavor the chicken. If you like delicately flavored food, this may be for you, otherwise you may want to skip it.

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Poulet au Riesling

Ingredients

6 lb chicken pieces (or enough chicken to feed your guests)

1/4 cup lemon jice

kosher salt

pepper

4 tbsp. unslated butter

1 tbsp. corn oil

1 minced shallot

1 cup Riesling

1/2 cup chicken stock

1/4 cup whipping cream

1/4 cup finely minced green onion

Instructions

Season chicken with salt and pepper. Sprinkle lemon juice and let marinate at room temperature for 20 minutes.

In large, heavy pot melt two tablespoons of butter with the corn oil. Brown chicken pieces on all sides and remove to warm plate.

Pour off fat from pan. Add remaining butter and set on moderate heat. Add shallot and saute until softened. Add 3/4 cup wine and stock. Simmer until the liquid is reduced by half (about 10 minutes). Return chicken to pan, cover, and simmer until chicken is done (around 20 minutes).

Transfer chicken to a warm plate. Raise heat to high and add remaining wine. Add cream and 2 tbsp. green onion, whisking until thickened. Season with salt and pepper. Serve sauce over chicken, garnishing with remaining green onion.

Adapted from Regional French Cuisines