Chicken with Riesling & Grapes
Submitted by kernewek
Golden-browned chicken simmered in Riesling wine with shallots, garlic, and fresh thyme, finished with plump green grapes. An Alsatian-inspired dinner for two ready in just 40 minutes.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minThe Alsace region of France knows a thing or two about cooking with Riesling, and this recipe captures that tradition in a skillet dinner for two.
Chicken breasts brown in butter and olive oil until they are deeply golden, then shallots and garlic soften in the drippings. A quick roux thickens the base before Riesling, chicken broth, lemon juice, and thyme come together into a fragrant, slightly sweet sauce.
The chicken simmers gently until cooked through, and seedless green grapes go in at the very end, warming just enough to soften without losing their snap.
That burst of sweet grape against the savory wine sauce is what makes this dish unforgettable.
Kitchen Tips
- Choose an off-dry Riesling: A bone-dry Riesling can taste too sharp in the sauce. A slightly sweet one balances the lemon juice and thyme beautifully.
- Add the grapes at the very end: Just 3 to 5 minutes in the sauce is all they need. Overcooking turns them mushy and loses that satisfying pop.
- Cook the roux for a full 2 minutes: This cooks out the raw flour taste and ensures the sauce thickens smoothly without any pasty flavor.
Ingredients
Directions
In a large skillet, heat the butter and oil over moderately high heat, until the foam subsides.
In the fat, brown the chicken on all sides for about 8 minutes, or until it’s golden brown.
Transfer it with tongs to a plate.
Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes.
Stir in the flour and cook the roux, stirring, for about 2 minutes.
Add the Riesling and cook the mixture, stirring, for 1 minute.
Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.
Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes.
Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.
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