Riesling Braised Chicken

This rustic yet impressive Riesling Braised Chicken is one of the most flavorful chicken dishes, EVER!

This recipe is one I found, and adapted, from a wonderful cookbook in my collection called "New German Cooking" by Jeremy and Jessica Nolen.

It's by far one of the best-braised chicken recipes I've ever made.

*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

The key to good braising:

The key to getting the most flavor out of braising is to take the time to thoroughly brown the meat you're using (in this case it's chicken) before adding in the braising liquid.

Since most German recipes for braising are done in beer, this recipe is a nice, light, change of pace.

Why this recipe works:

The subtly sweet flavor of the German Riesling wine pairs so well with the richness of the dark meat chicken thighs and legs.

And the mild flavor of the leeks and onion after they've braised together with the grapes and tarragon is a party for your mouth.

Rustic yet impressive, this Riesling Braised Chicken works well when you're trying to show off your cooking skills in the kitchen without going to a whole lot of trouble, or putting in a whole lot of hands-on time.

Recipe below:

RIESLING BRAISED CHICKEN   {PRINT THIS RECIPE}
Serves:  4       Prep Time: 20 minutes      Cook Time:  90 minutes

2 tablespoons canola oil
4 chicken legs and thigh combo pieces  (bone in, skin on), seasoned with salt and pepper
2 leeks, cleaned well to remove the grit, and sliced
1 sweet onion, sliced
5 cloves garlic, smashed
1 bunch red, seedless grapes
2 cups Riesling wine
2 cups beef stock
1 bunch fresh tarragon leaves
1 cup half and half
2 tablespoons butter

-Preheat oven to 350 degrees.

-In a large heavy duty Dutch oven, brown the seasoned chicken on all sides over medium/high heat in the canola oil. *Note - you'll most likely need to do this in two batches. Once browned, remove the chicken to a platter.

-Add the leeks and onions into the pot along with the garlic. Cook stirring occasionally until the onions are softened and just starting to become translucent. Add the garlic, half the grapes and ½ cup of the Riesling. Reduce the heat to medium and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

-Return the browned chicken back into the pot and add in the remaining wine, beef stock and half of the tarragon. Cover and place the pot into the oven to cook for 90 minutes.

-Remove the chicken to a platter and cover to keep warm. Add the half and half and the butter into the liquid in the pot and simmer to reduce the sauce by about a quarter.

-To serve, pour some of the sauce over the chicken and garnish with the remaining tarragon.

I sincerely hope you've enjoyed today's flavorful braised chicken recipe as much as I've enjoyed bringing it to you!