Chicken braised in Riesling (Huhn in Riesling sosse) from New German Cooking: Recipes for Classics Revisited (page 101) by Jeremy Nolen and Jessica Nolen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pretzel dumpling with smoked sausage (Brezelknödel)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche.

  • angrygreycat on May 19, 2020

    I had some green grapes that needed using up and I always have Riesling in the house so I thought I would try this. I should have stopped when I read the recipe and it seemed a little off. This teetered on the edge of inedible. Way too much liquid. Uses a whole bottle of wine and then 4 cups of broth cooked in the oven with the lid on, then adds creme fraiche to create a very watery concoction . Some grapes put in early on and some put in toward the end, I would assume that there is supposed to be a difference in taste and texture of the grapes, but because there is no high heat really when the initial grapes are added they don't develop a jammy texture to counterbalance the juicier ones later. This was just a hot mess of a recipe. But my fault too, As i was cooking it I was thinking it was not going to work. I will say that there is a good basic idea here, the onions in the Riesling is a nice combo, but needs a different technique.

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