Chicken in "Riesling" (white wine) in Baden style Haehnchen in Risling (Steba multicooker-pressure cooker)

[Preparation]

Chicken in "Riesling" (white wine) in Baden style Haehnchen in Risling (Steba multicooker-pressure cooker)

Category: Meat dishes

Kitchen: german

Ingredients
Broiler chicken	1.2 - 1.5 kg
Salt pepper
Butter	50 g
Rapeseed oil (vegetable)	2 tbsp. l.
Bulb onions	1 PC.
Carrot	1 PC.
Celery root and / or stem	100 g
Riesling wine (better Baden)	250 ml
Champignon	200 BC
Thyme	1 sprig or dry 1 tsp.
Sour cream optional	2 tbsp. l.

Cooking method

• Wine in the Baden Culinary Orchestra plays at least the role of second violin! It is present as an important ingredient in many local dishes, from the famous shoulder blades stewed with quality white wine to roe deer stews or saddle stews in late-harvested Burgundy and chicken in the Riesling.
• It is chicken in Riesling, in wine from the main German grape variety, that I propose to cook as one of the traditional Baden dishes.
• The recipe is simple, the ingredients are affordable, and the result is great!
• We will cook in a Steba DD2 ECO pressure cooker in a non-stick saucepan. You can also cook in stainless steel without problems, but do not forget to warm it up well before laying the butter and chicken.
• 
• Preparation
• - Prepare the vegetables by cutting them into large cubes, peel the mushrooms with a napkin, remove the foil from the caps and cut into quarters.
• 
• - Wash the chicken, dry it, cut into large pieces, salt and pepper. Cut the onions into small cubes.
• 
• In the pressure cooker, select the "Fry" mode, add the mixture of oils to the pan, heat, put the chicken pieces skin side down and fry for 10 minutes without a lid until golden brown.
• 
• 
• - Add the finely sliced ​​onions to the sides of the pressure cooker and down under the chicken pieces, stir-fry for five minutes. Turn the chicken pieces to the other side, add all the vegetables and roast the chicken and vegetables until the end of the Roasting program.
• 
• 
• - Pour the Riesling over the chicken and vegetables so that the chicken is almost covered with wine, add thyme, salt, add allspice and cover the pan.
• 
• Set the "Porridge" program, 15 minutes, pressure 0.7 and cook until the end of the program.
• 
• When finished, wait 10 minutes, open the lid, relieving residual pressure. The chicken is ready! Good with homemade noodles!
• - The recipe provides for a part of the vegetables to rub through a sieve, boil slightly and, at the end, season with sour cream. But we already liked the kind of sauce, and we will make such a serving next time for comparison and variety.
• It turned out to be a tender chicken coming off the bones, the pieces from the breast are juicy, the vegetables are pleasant. Alcohol was not felt, but Riesling was present with its unique notes. I can say from experience that all dishes with the addition of wine make high demands on it - the wine must be of good quality or, at least, taste pleasant for you. As the saying goes, what you put in is what you get!
• If there is not enough wine, you can replace part of it with water with the addition of a small amount of white wine vinegar or sour apple juice.

Note

Some very interesting information about Riesling wine.

The main German grape variety, Riesling, cannot be called anything other than "universal". Its main competitor - Chardonnay - never dreamed of such a variety of wines produced. Dry, semi-sweet, sweet, ice wine - it's all about Riesling. A century ago, white wines from this variety were among the most expensive, the best examples were even more expensive than Bordeaux.Producers of mediocre wines did not fail to take advantage of this popularity - trying to increase sales, they simply began to use the word "Riesling" in the name of their products. To this day, Riesling is trying to clear his name of negative associations.
The first mention of Riesling dates back to the 15th century. Then, in 1435, Count Johann IV of Katzenelnbogen from Rüsselsheim, a small principality on the Rhine, acquired 6 Riesling vines for his vineyard, which he recorded in the business book. But Riesling was destined to become truly popular much later. The turning point can be considered 1716, when the Benedictine Fulda bought the Johannisberg monastery, badly destroyed during the Thirty Years War. Just a few years later, the once neglected vineyards were put in order and planted with a single variety - Riesling. By the end of the 19th century, this variety was valued on a par with the great wines of France.
Perhaps it would have remained so to this day, if not for a big fly in the ointment introduced by imitators and unscrupulous manufacturers. From their "light" hand in the 60s and 70s, the word "Riesling" could be found even on the labels of wines that had nothing to do with this variety. It was only in recent years that Riesling began to rehabilitate itself in the eyes of its admirers.

Wine from the banks of the Rhine

Today in Germany more than 21,000 hectares have been allocated for Riesling - this variety is not so dominant in any other country. And this fact is quite understandable. The fact is that Riesling is very fond of coolness. In hot countries, it loses all its attractiveness, the wines turn out to be "flat" and uninteresting. Germany's temperate climate gives the Riesling what it needs for perfect balance - a long and very slow ripening. Harvesting often begins here no earlier than mid-October and can last until the end of November (when it comes to sweet wines).
Riesling is most often found on the slopes of the River Rhine and its tributary Moselle: in the Rheingau, Pfalz and Mosel-Saar-Ruwer regions. The wines of the first two regions are distinguished by their elegance and balance, while Mosel wines are often light, invigorating drinks.

Classification of German wines

The classification of German Rieslings is not so easy to understand. Unlike, for example, France and Italy, where a territorial feature is the basis, Germany has its own multistage system. Firstly, all wines are divided into three categories: table wines (Tafelwein (tafelwein), wines of a certain area (Landwein (ladndwein)) and the so-called “quality wines.” Table wines are produced mainly for domestic consumption and are almost never exported, so much quality wines are of more interest. This category includes: Qualitatswein Bestimmer Anbaugebiete, abbreviated (Qualitatswein bestimter Anbaugebit) - QbA - quality wine from a specific wine region, and Qualitatswein mit Pradikat (Qualitatswein mit Predikat), abbreviated with Qm Only the best German wines can get the QmP badge, while QmP, depending on the density of the must and the sugar level in the harvested grapes, is subdivided into 6 more subgroups: Kabinett (Cabinet), Spaetlese (Spatlese), Auslese (Auslese), Beerenauslese (Beerenauslese ), Eiswein (Eiswein), Trockenbeerenauslese (Trockenbeerenauslese). The wines of the last subcategory are the rarest and, accordingly Responsibly, the most expensive. The production of one bottle of Trockenbeerenauslese requires about 15 kg of raisins!

Riesling of the Old and New World

In the vicinity of the Rheingau, there is another region whose Rieslings are universally respected - the French Alsace. The scale of Riesling cultivation here is not so impressive, only 3400 hectares, but the fame of local wines has spread all over the world. The special microclimate, the region-specific soils and wine-making traditions make it possible to create wines that are completely different from the German ones.Rieslings from Alsace are very dry, strong (about 12%) and rounded due to the long aging in steel tanks. Most wines of this variety belong to the Alsace AOC category (aka Vin d'Alsace), but there is an even higher level - the elite of wines - Alsace Grand Cru. Alsatian sweet Rieslings also have their own classification. It is customary to divide them into Vendange tardive (VT, vandage tardive - in translation means "late harvest") and Selection de grains nobles (SGN, selection de gran noble - "selected noble berries"). Wines belonging to the latter category are made from berries covered with noble mold. Like dry, sweet Alsatian Rieslings differ from German ones in their higher alcohol content.
Riesling is doing well in Austria as well. Here it accounts for about 1,500 hectares of vineyards. The greatest success in the production of Riesling was achieved by the winemakers Wachau and Kremstal. Austrian Riesling is most often characterized as a full-bodied expressive wine with mineral and lemon notes. It can be recognized by its long aftertaste with hints of pepper.
Riesling vines can also be found in the United States, Canada, New Zealand, Australia and northern Italy.

Cold freshness

Riesling is a very delicate variety that loves coolness. Therefore, manufacturers have to adapt to his whims. Many technological processes take place at low temperatures. So, to keep the future wine fresh, the picked berries are cooled a little. This procedure is repeated before fermentation. Wine fermentation also occurs at low temperatures - only 10-18 ° C.
As a result of this careful attitude, very fresh and elegant wines are born with rich aromas of green apple, peach, spices, citrus fruits, green herbs and mineral notes. After a long aging, the wines acquire an unusual note for this drink - "oil". Moreover, this feature is typical mainly for expensive and high-quality specimens.
Sweet wines also do not lose their freshness. There is not even a hint of sugaryness in them - the taste and aroma are very balanced due to the high acidity.

Unlimited potential

Due to their high acidity, Rieslings can claim to be long-lived. A vivid confirmation of this is the oldest Riesling in history. In 1961, a bottle of the 1540 harvest was opened in London, by that time the wine was more than 400 years old. But, as it turned out, the "venerable old man" was full of strength and health - the wine retained its aroma and pleasant taste.
Of course, it is not necessary to store wine for that long. Riesling can be drunk both young and mature. The optimal storage period for dry wines is 5-15 years, for semi-sweet - 10-20, for sweet - 10-30 years.

Both fish and meat

The variety of Rieslings allows you to combine them with almost any dish. Dry wines will make a good company with white fish, seafood, cheeses, Asian dishes. Sweet Rieslings can serve as a pleasant end to a meal. They go well with many desserts or fruits. 🔗

Mmmm, yummy !!! Radochka liked the recipe, thanks on occasion I will try to cook, again, an excellent combination of products

Bookmarked it! I will definitely try (after Christmas)! Special thanks for the information on German wines. If I somehow worked out with Italian, then in German it was a complete layman. I will definitely look for German Riesling! I was convinced that the taste of the dish largely depends on the wine when I cooked Pork in German from MariS. I always followed the recipe, once decided to save money and added Spanish wine. Not at all! This I mean that at least for the first time it is necessary to cook strictly according to the author's recipe in order to correctly evaluate the recipe.

I would love to cook! The right wine gives a special flavor
Mmmm ... lick your fingers!
Thanks for the detailed recipe

Oooo delicious, gotta cook for Christmas! Moreover, it is useful! Olya is great! You create beauty!

Well, I don't have a Riesling, but I have homemade young white wine. It remains to buy a chicken .... Very appetizing!

[tuskarora]

tuskarora, oh, still not a broiler chicken - then there will be true yummy!
Thanks for taking note of the recipe!
And Riesling is already biting here - at a price like good cognac! Made from old stocks

Not broilers are a problem. Wait, even the villagers mostly keep broilers for meat. They are certainly better than the store ones, but still .....

[Rada-dms]

Rada-dmsI really respect meat and wine! It is delicious and delicious! And photography is great!
You might think that you were photographing at a summer hacienda in Italy! .....

[Olga,]

Olga, in this recipe, champignons are required, forest mushrooms will not work?

[Joy]

Joy, and even better! More aromatic and interesting !!!
Only take wine that is not very sour and do not overdo it, so that the taste of the mushrooms does not interrupt.

Understood. And the Riesling wine and took it. It's better with me, okay?

[Joy]

Joy, Marina, of course !!! With me too !! Riesling was also brought to me from Germany, so I think everything will be inside it right away or they will get rid of it with some recipe. Before the New Year, I needed it so much, but I did not find it in several nearby stores.

An interesting recipe, well designed!
What delicious photos! Class!
The husband immediately stuck his nose to the monitor and said "I want such a yummy on Tuesday."

Thanks for the excursion into the winemaking of Germany and Austria - I learned a lot for myself!

Didn't know that unscrupulous wine producers / sellers were speculating with the name "Riesling". But now it is clear why some people to whom I told that I liked dry German Rieslings were so curious. They seemed to think I was a lover of the mediocre fucker.
In our family, dad loves dry Rieslings and says that the "correct" ones (read "those he likes") should have a fair amount of minerality, right down to a barely perceptible straw.

It was interesting, thanks!

[Olga]

Olga, I thank you for the delicious chicken No photos, but with great gratitude. I'll cook some more, for sure. I will probably subtract a little thyme, or maybe not. It turned out a lot of gravy, after dinner her husband ate and smacked her with a spoon straight from the saucepan

In our family, dad loves dry Rieslings and says that the "right" ones (read "those he likes") should have a fair amount of minerality, right down to a barely perceptible straw.

Yes, dad is right !! And also in worthy Rieslings there is always an "oil" note !!
Thank you for such a warm and informal interesting comment !!!

[Joy]

Joy, Marina !!! Here they brought me joy with such a positive review !!!
I am very glad that the recipe came to court! In general, I love those options in which you can also enjoy freshly baked bread, dipping it in gravy!
Thank you so much for taking the time to support the recipe !!

As for herbs, here it is necessary to your taste! I was dry, so I hardly felt it. So what kind of mushrooms did you manage to do?

I dare to suggest another recipe in the same spirit, no worse.

Chicken in wine with grapes. Woihinkelche (Huhn in wein) / url]