Chicken with Mushrooms and Grapes in Riesling Sauce

For the chicken with mushrooms and grapes in Riesling sauce, first wash the chicken, pat dry, cut into 8 pieces and season the chicken pieces with salt and pepper. Peel and finely dice the onion. Clean the mushrooms and cut them into slices.

Heat the clarified butter in a roasting pan and brown the chicken pieces all around. Remove and sauté the onion cubes in the drippings. Deglaze with the white wine, add the soup, season everything with salt and pepper and add the chicken pieces and the spices. Simmer over medium heat with the lid closed for 30-35 minutes.

Wash the grapes and cut them in half. In the last 10-15 minutes, add the mushrooms and grapes.

Then pass the chicken with the vegetables through a coarse sieve and collect the sauce. Heat with the whipping cream and thicken to taste with some starch mixed in cold water and boil down to a creamy consistency. Season to taste with salt, pepper and lemon juice, add back the chicken with the mushrooms and grapes.

To serve, arrange the chicken with mushrooms and grapes in Riesling sauce on a large platter, grind over with coarse pepper and garnish with parsley.

Preparation Tip:

The chicken with mushrooms and grapes in Riesling sauce goes well with a fresh baguette and a cool Riesling.

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