Name: Chicken in Riesling
Cook time: 30 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below); 1 tablespoon vegetable oil; 3 tablespoons unsalted butter, divided; 4 medium leeks (white and pale green parts only), finely chopped (2 cups); 2 tablespoons finely chopped shallot; 4 medium carrots, halved diagonally; 1 cup dry white wine (preferably Alsatian Riesling); 1 1/2 pound small (2-inch) red potatoes; 2 tablespoons finely chopped flat-leaf parsley; 1/2 cup crème fraîche or heavy cream; Fresh lemon juice to taste

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Chicken in RieslingMarcus Nilsson

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.

Cooks' note:

A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don't want to cut up a whole chicken, you can use 3 pounds chicken parts.

Recipe notes

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