Riesling Chicken & Mushroom Casserole

Serves 8

Chicken:

8 whole chicken thighs (with bone & skin), rinsed & patted dry

1 cup all-purpose flour

1 tablespoon thyme leaves, roughly chopped

To season, Kosher or sea salt & ground black pepper

4 tablespoons unsalted butter

2 tablespoons canola or grape seed oil

1. Combine flour, thyme, salt and pepper in a large bowl. Add chicken and toss to coat well. Remove chicken, shaking off any excess flour and transfer to platter.

2. Warm half of butter and oil in a large skillet over medium heat (or use two skillets if necessary). Add half of chicken and sauté until browned on all sides but not cooked completely through. Transfer to platter.

3. Repeat with remaining butter, oil and chicken. Discard flour mixture. Do not clean skillet, but do remove any excessive fat remaining.

Casserole:

2 tablespoons unsalted butter

2 tablespoons canola or grape seed oil

2 cups red onions, cut into 2-inch dice

1 pound/400g crimini mushrooms, wiped with paper towel, ends trimmed, halved

2 cups dry Riesling Wine

2 sprigs thyme leaves

1 large bay leaf

1. Reheat skillet with butter and oil over medium heat. Sauté onions until translucent (3-5 minutes), then add mushrooms. Season with salt and pepper and continue to cook, stirring, until they begin to soften (3-5 minutes).

2. Turn off heat and add wine, thyme and bay leaf. Turn heat back on, bring to a boil and cook until reduced in volume a bit.

3. Reduce heat to low, add browned chicken back into skillet, COVER, and braise until chicken is fork tender (25+ minutes).

Serve:

1 cups green onions, very thinly sliced

1 cup créme fraiche or sour cream

1 cup Italian parsley, rough chop

1. Just before serving, remove cover and stir in the green onions and créme fraiche. Garnish with chopped parsley. Serve warm along side spaetzle or over any favorite egg noodle.

Source: cookandbemerry.com

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