This is a dish from the Rheingaur wine growing area, north of the city of Mainz. You can substitute Reisling with another fruity, dry white wine.
- 1 chicken 3 to 3½ pounds, cleaned and most of the skin removed
- salt and freshly milled black pepper
- generous pinch of dried tarragon
- 2 Tbsp vegetable oil
- 1 medium yellow onion peeled and chopped
- 1 clove garlic crushed
- 1 cup Riesling or other dry white wine
- ½ cup light cream
- ½ Tbsp unsalted butter
- 12 medium white mushrooms cleaned, trimmed and thinly sliced
- ¾ cup (¼ pound) halved seedless white grapes
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany
- Cut the chicken into 8 parts and rub it with salt, pepper, and tarragon. Heat the oil in a large saucepan and brown the chicken on all sides. Add the onion, garlic, and wine and cook over low heat for 45 minutes, stirring occasionally.
- Take the chicken out of the pan and keep warm. Whisk the cream into the sauce and let it thicken.
- Heat the butter in a large skillet and sauté the mushrooms until they start to soften. Add the mushrooms to the sauce, together with the chicken. Stir carefully and simmer for 10 minutes. Add the grapes and reheat them briefly in the sauce. Season with salt and pepper. Serve hot with plain white rice.
- Makes 4 to 6 servings