CHICKEN WITH RIESLING

Chicken With Riesling image

Provided by Mark Bittman

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

Previous Next

Ingredients

2 tablespoons butter or neutral-flavored oil, like canola
4 medium to large onions (about 1 1/2 pounds), peeled and sliced
Salt and freshly ground black pepper
1 1/2 to 2 cups slightly sweet riesling, preferably German
1 3- to 4-pound chicken, preferably kosher or free-range, cut into 8 or 10 serving pieces

Steps:

In a skillet large enough to hold the chicken, heat butter or oil over medium heat for a minute or so.
Add onions and a large pinch of salt and some pepper, and cook, stirring occasionally, until onions soften completely and begin to melt into a soft mass, about 20 minutes.
Add 1 1/2 cups of wine and let it bubble away for a minute, then tuck chicken pieces among onions; sprinkle chicken with salt and pepper. Turn heat to low, and cover pan.
Cook, turning chicken pieces once or twice, for 40 to 60 minutes, or until chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If dish appears to be drying out, add remaining wine.
Serve chicken with crusty bread or white rice or another grain, spooning the onions and their liquid over all.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1580 milligrams, Sugar 7 grams, TransFat 0 grams