Chicken in White Wine with Spring Vegetables

Ingredients

• 1 chicken (approx. 1.2 kg)
• 2 onions
• 2 carrots
• 200 g celery
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 200 ml Riesling
• 200 ml poultry stock
• 2 slices ginger
• 1 chili pepper
• 1 piece lemon zest
• 0.5 Vanilla pod
• 100 ml heavy cream
• chili flakes
• 600 g green asparagus
• Salt
• 800 g spring onions
• 200 g mushrooms
• 2 tbsp butter

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash and pat dry the chicken, separate legs and breasts, remove skin from legs. Peel and roughly dice onions, carrots, celery, and garlic. Season legs and breasts with salt and pepper and sear in hot oil on all sides. Remove and sauté vegetables until translucent. Deglaze with white wine and a bit of stock, place legs back on top. Roast for about 15 minutes. Add ginger, chili, lemon zest, vanilla pod to the stock and also place breasts on the vegetables. Roast another 15-20 minutes, adding more stock if needed.

3. 3.

   For the spring vegetables peel the lower third of asparagus and blanch in salted water for about 6 minutes. Shock in ice water and drain. Wash and cut spring onions into 6‑8 cm pieces, optionally halve lengthwise. Clean mushrooms and sauté in hot butter. Add spring onions and asparagus, season with salt and pepper, cook for 2-3 more minutes.

4. 4.

   Remove chicken parts from stock and strain the liquid. Reduce if desired. Stir in heavy cream and season with salt and pepper. Set aside aromatics for garnish. Slice chicken breasts and briefly reheat in sauce to warm through.

5. 5.

   Arrange vegetables on a large platter or plates and arrange meat with sauce on top. Sprinkle chili flakes and serve.