Chicken in Riesling from Gourmet Magazine, March 2008: French Bistro Cooking Special Issue (page 120) by Ruth Cousineau

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Accompaniments: Red and white endive salad

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

  • Bloominanglophile on April 18, 2022

    My husband and I really enjoyed this dish, as we both like classic, simple French cooking. I think the sauce is luscious! I used small red potatoes, but didn't peel them, and waited to add the parsley after adding the potatoes to the chicken. I also didn't pour off the chicken fat/butter, and just used that to saute the leeks and shallots. Will be repeating this in the future!

  • Rinshin on October 10, 2016

    This was comforting and delicious French style chicken. Instead of butter and olive oil, I used bacon fat and did add more veggies and fruit such as sliced mushrooms, seedless green grapes, and small yukon or yellow potatoes instead of red potatoes. I did add about a cup of chicken stock too so I have more sauce and that worked out well. Chicken was very tender too.

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