Luxembourgish Chicken in Riesling Sauce
Hong am Rèisleck
A classic Luxembourgish dish featuring tender chicken pieces braised in a creamy white wine sauce, enriched with vegetables and mushrooms. This dish showcases the influence of French cuisine with a distinct local touch, often prepared with Riesling wine from the Moselle region.
🧂 Ingredients
- 800 g Chicken thighs, bone-in, skin-on
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 medium Onions, thinly sliced
- 200 g Mushrooms, sliced
- 2 cloves Garlic, minced
- 250 ml Dry Riesling wine
- 300 ml Chicken broth
- 100 ml Heavy cream
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Dredge the chicken pieces in flour, shaking off any excess.
💡 Tip: Dredging the chicken in flour helps to thicken the sauce and create a better sear. - 2
Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
💡 Tip: Browning the chicken in batches ensures a good sear without overcrowding the pan. - 3
Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
💡 Tip: Cooking the onions and mushrooms separately builds layers of flavor. - 4
Add the minced garlic and cook for 1 minute until fragrant. Pour in the Riesling wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half.
💡 Tip: Deglazing the pot with wine captures all the flavorful fond from the chicken and vegetables. - 5
Return the chicken thighs to the pot. Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 40-50 minutes, or until the chicken is cooked through and tender.
💡 Tip: Simmering gently ensures the chicken remains moist and tender. - 6
Stir in the heavy cream and chopped parsley. Cook for another 5 minutes, uncovered, until the sauce has thickened slightly. Season with salt and pepper to taste.
💡 Tip: Adding cream at the end enriches the sauce without curdling. - 7
Serve the chicken hot, spooning the creamy Riesling sauce over the top. Garnish with fresh parsley.
💡 Tip: This dish pairs well with boiled potatoes, rice, or crusty bread.
💡 Pro Tips
- ✓For an even richer sauce, you can add a tablespoon of Dijon mustard.
- ✓If you don't have Riesling, a dry white wine like Pinot Grigio or Sauvignon Blanc can be used.
- ✓Ensure the chicken is cooked through; the internal temperature should reach 165°F (74°C).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like leeks or carrots along with the onions.
- For a lighter version, use half-and-half instead of heavy cream.
- Incorporate a bay leaf during the simmering process for added aroma.