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Riesling Chicken with Carrots & Asparagus Recipe

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This recipe for Riesling Chicken with Carrots & Asparagus is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 shallots
8 medium cloves of garlic
4 medium carrots
12 boneless chicken thighs
salt and freshly ground pepper
1 Tbsp olive oil
1 Tbsp butter
1 cup dry Riesling wine
12 to 16 asparagus spears
Directions:
Directions:
Peel shallots and cut in half lengthwise. Cut off the smallest amount of the root end you can so that shallot halves will stay together during cooking. Peel garlic cloves. Peel carrots and cut cross-wise into 2 inch pieces then cut larger pieces once or twice lengthwise so that pieces are about the same thickness. Lightly sprinkle chicken thighs with salt and freshly ground pepper.

In medium saute pan, heat oil and butter over medium heat until foamy. Add folded-over chicken thighs to pan, leaving space between each piece. Cooks, without stirring or moving chicken pieces in pan, about 4 minutes. Thighs should be golden brown. Turn chicken over and cook 3 minutes longer on other side. Remove chicken to plate and set aside.

Place shallots cut-side down in pan. Cook 3 minutes, reducing heat if necessary. Turn shallots over (try to keep the shallots halves together) and add garlic cloves; cook additional 2 to 3 minutes (turn garlic over mid way through). Cook, uncovered 4 minutes then cover pan and cook 8 minutes.

Meanwhile, snap asparagus as close to the end of the spear as it easily breaks. Rinse well under cook water, shake dry. Cut into 1 inch to 1 1/2 inch long pieces. Set aside.

Add asparagus to chicken saute and cook, covered for 5 minutes. If saute seems too wet, remove lid from pan and cooke 3-5 minutes. Makes 4 servings (3 thighs each).
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 HR
Personal Notes:
Personal Notes:
This recipe was part of the wine country cooking school class we took June 2016.

 

 

 

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