Chicken in White Wine (Riesling)

Ingredients

• 1 Carrot
• 1 onion
• 0.5 stalk leek
• 1 chicken (pre-cooked, 1.4 kg)
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 Garlic clove
• 300 ml dry white wine
• 200 ml chicken broth
• 200 g king oyster mushrooms
• 2 tbsp olive oil
• 400 g Romanesco florets
• 2 tbsp butter
• 350 g Tagliatelle
• 150 ml Heavy Cream

Instructions

1. 1.

   Peel the carrot and onion, cut into thin strips. Slice the leek lengthwise, rinse, trim, and cut into narrow rings. Wash the chicken, pat dry, remove skin, divide into 8 pieces, season with salt and pepper, and sear in a hot pan with oil until browned all sides. Remove the meat, add the vegetables and pressed garlic, sauté briefly, deglaze twice with wine. Add broth, return the meat (except breast pieces), season again, and simmer over medium heat for about 30 minutes. In the last 10 minutes add the breast pieces.

2. 2.

   Meanwhile, clean the mushrooms and quickly fry them in a hot pan with oil until crisp. Season with salt and pepper. Blanch the Romanesco florets in boiling salted water until al dente, drain, shock in cold water, and dry well. Toss briefly in melted butter if desired. Cook the tagliatelle in boiling salted water until al dente. Remove the chicken from the sauce, keep warm, strain the sauce, add cream, bring to a boil, then reduce for 5 minutes. Taste and whisk with a stick.

3. 3.

   Plate the chicken with vegetables, mushrooms, and pasta on warmed plates, drizzle the sauce over, and serve immediately.