Thursday, November 29, 2012

Rippin' Another Blog: Poulet au Riesling

Good morning darling readers!

I was thinking this morning... How often do we food bloggers - and food blog readers - prowl the internet in search of the most amazing looking, sounding, tasting recipes, only to bookmark or pin or comment on them...and then they go forgotten...?

They go unmade.

And as a food blogger myself, I rarely make the same dish more than once, even if it was fucking spectacular. The exception being of course, if I have company over for dinner and I want to share a recent culinary success story with them.

But because I need new posts, I need new recipes. New ideas. New new new! So I prowl. We prowl. We find inspiration in each other. But rarely, do we actually follow someone else's recipe. We think it makes us more distinguished if we create our own. What food masters we are! Yeaaahhh.....

That's why I love Haydn and my series, Rippin' Another Blog. I actually get the opportunity to make someone else's dish. Of course there are the odd modifications or substitutions based on availability and personal preference but generally, it's their recipe. And what makes a food blogger feel better than when someone actually makes their dish? Pretty much nothing. Except letting them know you made their dish. Comments my friends, we all love comments. We pine for comments!

Something else I pine for? More of Katie's Poulet au Riesling. Chicken? Good! Riesling? Good! And I relish the opportunity to use a sweeter white wine in savory cooking than a dry one. Why the heck not, right?

I first became acquainted with Katie's blog, So Tasty, So Yummy, through The Secret Recipe Club - another fantastic medium I participate in @ Gastronomical Sovereignty through which I make recipes from other people's blogs. And let me tell you, I'm glad I did. She's clever, inspiring and kind of hot. And by kind of, I mean the chick is smokin'.

...and so is this dish. Bland chicken? Hells no! Sweet, creamy, herby, fantastic chicken? Yes!

Poulet au Riesling
(printable recipe) - serves 4.
Recipe c/o So Tasty, So Yummy


3 Slices of Bacon, chopped.
4 Pastured Chicken Thighs.
1 Medium Onion, peeled and chopped.
2 Garlic Cloves, peeled and thinly sliced.
½ Lb Forest Mushrooms, thinly sliced.
6 Medium Sized Carrots, sliced.
2 C Riesling.
2/3 C Heavy Cream.
2 Tbsp Parsley, chopped.
1/2 Tsp Freshly Ground Nutmeg.
Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Heat a Dutch oven or enamel roasting pan over medium-high heat. Throw in the bacon and cook until crispy. Remove from pan and set aside.

Season the chicken well with salt and pepper. Sprinkle with nutmeg. Arrange skin side down in the bacon fat and cook until brown and crispy. Remove and set aside with the bacon. 

Discard all but 4 tablespoons of the fat. Reduce the heat to medium and sauté onions and garlic until soft. 

Add the mushrooms and carrots, stir and continue cooking until heated through, approx. 3 minutes. 

Turn the heat to high and pour in the wine. When it comes to a rolling boil put the chicken and bacon back in the pot. Turn the heat down to medium-low. Simmer uncovered until the chicken is cooked through, approx 45 minutes. 

Remove the chicken from the pan. Add cream and boil until sauce is reduced somewhat and starting to thicken. Return chicken to the sauce. Add parsley and serve.


Do you ever actually make the recipes you find online? Or do they get lost in Pinterest land?


  1. I was totally going to select this one until I found naan. How can you go wrong with wine and chicken?

    1. Weird. i'm tellin ya, it's like we're friends or something ;)