Chicken Riesling – a delicious recipe with chicken, kosher salt, black pepper, olive oil, bacon, pearl onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse the chicken and pat dry with paper towels. Season with the salt and pepper.
2
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.
3
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.
4
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.
5
Dutch oven or large saucepan
771
kcal
Calories
43
g
Fat
10
g
Carbs
87
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 chicken thighs, 1 tablespoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, and more.
Yes, Chicken Riesling falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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