Boozey Chicken With Mushrooms

As the weather starts warming up and the days get progressively longer, it's nice to start thinking about all those dishes that go nicely with a crisp glass of white wine. Riesling would have to be one of my favourites. Perfect to drink on its own on a sunny day, sitting outside with a good book or foodie magazine, or to match with something tasty to eat.

This morning started off cold and gloomy, but turned into a beautiful sunny day. Perfect for wining and dining! The nights are still pretty chilly at the moment, so a warming dish is on the cards.
After flicking through some cook books during the week, I thought that a boozy chicken casserole was in order. Full of flavour, but light enough that when the weather is a little bit nicer, you don't feel too full.

Riesling and chicken are a perfect match. Add to that the flavour of slow cooked bacon, onion and mushrooms and you have a wonderful spring meal on the last night before daylight savings begins.

I currently have a fascination with green peas and ricotta, so this had to be paired with the chicken as a side dish. A simple combo of peas, ricotta, lemon rind and olive oil. Perfect to cut through the richness of the cream in the casserole. The only thing to make it better, a fresh baguette to mop up the sauce!

Chicken with Riesling and Mushrooms

4 skinless, boneless chicken marylands (or 8 thigh fillets)
A couple of drizzles of olive oil
1 large red onion, diced
4 cloves of garlic, finely chopped
100g bacon, diced
200g swiss brown mushrooms, sliced
3 sprigs of thyme
1 cup Riesling (or other dry white wine)
1 cup chicken stock
150ml cream
Salt and pepper to taste
A handful of chopped parsley
A crusty baguette to serve

Trim chicken of obvious fat and cut into large chunks, roughly 3cm pieces. Season with salt and pepper.
Heat a drizzle of oil in a large saucepan and brown chicken in batches until seared on all sides. You don't want to crowd the pan, otherwise the chicken will stew, not brown.
Remove to a bowl and set aside.
Heat another drizzle of oil in the same pan and fry bacon and onion at a low heat until just beginning to soften. Add garlic for about a minute, until it is fragrant.
Add sliced mushrooms and thyme to the same pan and cook over moderate heat until the mushrooms start to release their juices.
Pour the wine in and let it sizzle away. Add the stock, stir to remove all the bits from the bottom of the pan, then return the chicken and any juices.
Cover, bring to a simmer and cook for about 30 mins.
After 30 mins remove the lid and cook for another 20 mins, allowing some of the liquid to evaporate.
Just before serving, stir through the cream, parsley and adjust seasonings with salt and pepper.
Serve with the crusty baguette and a glass or two of the Riesling :-)

 

Minty Ricotta Peas

150g frozen peas
50g ricotta
5 mint leaves, finely chopped
Finely grated rind of half a lemon
A drizzle of extra virgin olive oil
Salt and pepper to taste

Cook peas in boiling water for 2 minutes until soft. Drain.
Place in a bowl with crumbled ricotta, lemon rind and mint.
Drizzle over as much oil as you like and season with salt and pepper.
Done!

And To Drink....

 

The Riesling we had tonight is not one I am particularly familiar with. We were given it by a friend some time ago and it's been sitting in the wine rack looking sad and forlorn!
It's a Dinny Goonan 2011 Riesling from the Otway Coast in Southern Victoria. Having absolutely no idea what it was going to be like, I was surprised that it was so crisp and clean with a nice acidity, but also some sweetness. Amazing green apple on the nose, but a taste of stone fruits and honeysuckle.
It was delicious!
The wine matched perfectly with the chicken, the acidity cutting through the creaminess of the sauce. Definitely one I will be looking out for again and again!