Chicken Riesling

Name: Chicken Riesling
Ingredients: 1 (3 1/2 lb) frying chicken, cut up; salt and black pepper, to taste; 2 tablespoons butter; 1 (10 1/2 ounce) can chicken broth; 1 1/2 cups dry riesling wine (Austrian); 1 garlic clove, minced; 1 medium onion, chopped; 1 bay leaf; 2 tablespoons all-purpose flour; 1/2 cup whipping cream; 1 dash nutmeg; 2 egg yolks, slightly beaten; chopped parsley and lemon slice (to garnish)

13 ingredients

5 steps

Ingredients

1 (3 1/2 lb) frying chicken, cut up
salt and black pepper, to taste
2 tablespoons butter
1 (10 1/2 ounce) can chicken broth
1 1/2 cups dry riesling wine (Austrian)
1 garlic clove, minced
1 medium onion, chopped
1 bay leaf
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 dash nutmeg
2 egg yolks, slightly beaten
chopped parsley and lemon slice (to garnish)

Directions

1

Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings.
2

In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm.
3

Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done). Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan.
4

Add cream and nutmeg. Bring to a boil, stirring until thickened.
5

Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.