Pan-Seared Chicken with Riesling Cream Sauce, Chanterelles, and Chard
Pan-roasting—as opposed to slow-braising—renders the chicken skin golden and the meat tender and juicy for this dish with riesling cream sauce, chanterelles, and Swiss chard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- One 4-lb. chicken, cut into 8 pieces
- Kosher salt
- 5 tbsp. unsalted butter, divided
- 1 red onion, 1/2 finely chopped, 1/2 quartered through the stem
- 1⁄2 cup dry riesling
- 2⁄3 cup chicken stock, preferably homemade
- 1⁄2 cup heavy cream
- Parsley sprigs, for frying (optional)
- Vegetable oil, for frying the parsley (optional)
- 10 oz. chanterelles, brushed clean, large ones halved lengthwise
- 1 firmly packed cup Swiss chard leaves
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