Chicken Thighs in Riesling

21 Jan

In the winter most people want warm, comforting foods, and there is something about Sunday dinners.  My sister-in-law sent me this recipe and I immediately started planning on when to make it.  It seems like the perfect Sunday dinner but our Sunday dinners have been frozen pizza or something as quick and easy to make because my husband has had in-door soccer games.  I finally got to make this and I really liked it but the husband didn’t seem too wowed.  First of all, he doesn’t like when the vegetables are mixed in with the meat (so that means he doesn’t really like pot roast, stews, pot-pies, etc.) which is a bummer for me because I love those kinds of meals, and secondly, neither of us really eat dark-meat chicken.  Overall I still think this recipe was a winner, despite how picky we are.  Although, next time I may make it with B/S Chicken Breasts, just because that’s what I prefer. 

Chicken Thighs in Riesling
Source: Everybody Likes Sandwiches (as adapted from Gourmet)

Ingredients:
1 serrano pepper, minced
2 cloves garlic, minced
1 t oregano
1/2 lemon, juiced
1/2 t ground cumin
4 skinless chicken thighs
salt & pepper
1 T olive oil
1 T butter
4 large shallots, roughly chopped
4 medium carrots, cut into 2 inch long rounds (I used baby carrots – the produce section at my grocery store is always a hit or miss – this weekend was an epic fail)
1/2 – 3/4 c riesling
4 potatoes, cut into quarters
1/4 c heavy cream
1/2 lemon, juiced

Directions:

1. Rinse and pat dry chicken thighs and add them to a bowl with the garlic, serrano peppers, oregano, cumin and lemon juice. Stir and let sit for 30 minutes. Heat olive oil over med-high heat, and add in chicken and marinating liquid. Brown chicken on all sides. Remove from pot and set aside.

2. Heat butter and saute shallots and carrots for a few minutes and add chicken back into the pot. Pour riesling over top and cover over med-low heat until chicken is cooked through, about 30 minutes or so.

3. Meanwhile, cook potatoes separately in boiling water until just tender. Drain and add to the chicken pot. Add in heavy cream and lemon juice, stirring gently so everything gets coated. Serves 2 very hungry people or 4 people with small appetites.

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