A Chicken Stew with Lovely Riesling & Winners of the Mark Bittman iPhone App

I never need an excuse to uncork a bottle of Riesling.

It’s one of my favorite varietals because it goes splendidly with sweet-spicy-tangy Asian dishes, boasts a relatively low alcohol percentage compared to many of today’s fruit-bomb wines, and is downright easy to quaff.

But if I ever did need a reason to break open a bottle of this lovely, flowery, aromatic white, this dish would do the trick.

“Chicken in Riesling” is a recipe (see below) from the dearly departed Gourmet magazine.

Think of it as a quicker, lighter version of the classic coq qu vin, which is fortified with red wine and typically takes far longer than the hour needed to make this Riesling-based one.

I think of it as the ultimate in satisfying chicken stews. It’s got a comforting quality about it, what with the whole, little red potatoes (I left them unpeeled, too) and large chunks of carrots bobbing in it. But it also has a slightly luxurious nature from the mere 1/2 cup of creme fraiche or heavy cream that you stir in just before serving.

The result is a pot of tender chicken in a pool of brothy, creamy sauce.

And best yet?

Even after adding the Riesling to the pot, there’s still plenty left in the bottle to enjoy a glass or two with this dinner.

And now, without further adieu, the six winners of the Mark Bittman “How to Cook Everything” iPhone app:

As you recall, for this contest, I asked readers to name the one thing they wished this gifted New York Times food writer, known for his no-nonsense approach to cooking, could make easier in their life. Here are the winners who had the best responses:

ZenChef, who wrote: “I wish Mark Bittman would design an app that would deploy arms and legs on my iphone and turn it into a cooking robot that’s able to cook all these delicious recipes for me (and cleans the dishes afterward <-very important). Now that’s not to much to ask, is it?”

CG the Foodie, who wrote: “I wish Mark Bittman could teach me how to make a gourmet meal using a hotel coffeemaker and a blow dryer (because those are often our only heating elements!)”

Susan Kim, who wrote:  “I actually own Mark Bittman’s “How to Cook Everything” cookbook. For many years, it guided me through many cooking frenzies. However, with a one-year-old baby roaming my kitchen now, my cooking bible has fought its unfortunate fate. She has managed to rip the pages out, gnaw on the binding, and drool all over the print, making it illegible. In fact, she has done this with most of my cookbooks. I would love Mark’s iPhone application because it would be super handy when I’m at the supermarket trying to figure out what ingredients I need; what mother (or any busy person) has time to carefully write down ingredients and quantites? Plus, I can look things up anytime, anywhere — like when I’m sitting silently in my parked car trying not to wake my baby up. Best of all, it’s neither rippable nor edible!”

VanillaSugar, who wrote: “A 3D Mark Bittman would be nice eh? one that wouldn’t so much do the work for you, but alert you when you’re doing it wrong. ha!”

Moe Rubenzahl, who wrote, “I want a Bittman Travel Button. Press it and it tells me where to go, what to wear, and when to be there. It takes care of all the crazy rules, goofy pricing, and secret handshakes you need for low-stress travel. It decides when and how to avoid crowds and get the best deals and shows me the cool things to do and see. Oh, and it packs my bags and lets me take my Swiss Army Knife on the plane. Plane? What plane? The Bittman Button has a built-in transporter.”

Trissa, who wrote: “I’d love it if Mark Bittman could make it easier for me to ask my hubby to take out the trash or wash the dishes!”


Chicken in Riesling

(serves 4)

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks’ note, below)

1 tablespoon vegetable oil

3 tablespoons unsalted butter, divided

4 medium leeks (white and pale green parts only), finely chopped (2 cups)

2 tablespoons finely chopped shallot

4 medium carrots, halved diagonally

1 cup dry white wine (preferably Alsatian Riesling)

1 1/2 pound small (2-inch) red potatoes

2 tablespoons finely chopped flat-leaf parsley

1/2 cup crème fraîche or heavy cream

Fresh lemon juice to taste

Preheat oven to 350 degrees with rack in middle.

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.

Meanwhile, wash leeks and pat dry.

Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Cooks’ note: A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don’t want to cut up a whole chicken, you can use 3 pounds chicken parts.

From Gourmet magazine, March 2008

More: Another Great Chicken Stew Recipe — John Besh’s “Chanterelles, Chicken, and Dumplings”

More: Thomas Keller’s “Crispy Braised Chicken Thighs with Olives, Lemon and Fennel”

More: Gerald Hirigoyen’s “Chicken Thighs with Spicy Basque Ketchup”

Print This Post


  • The stew sounds fantastic, the flavors must be so excellent with Riesling!

  • Congrats to the winners!

    That is a delightful dsish! Chicken and Riesling go well together!



  • I’ve actually made this recipe! I loved it. Thanks for the reminder, I need to do it again.

  • I sometimes cook chicken casserole, but definitely try with the generous amount of Riesling next time. Thanks for the recipe! Actually, French Riesling is my fav wine and just drunk up the bottle with my family tonight 🙂

  • Thanks! We love to see it getting so much deserved attention, Bittman’s work is just wonderful. Now, it has such a perfect companion to the book.

  • Carolyn,
    This sounds delicious. Riesling and Gewurztraminer are my two favorite wines. I never made chicken stew with white wine. Thank you for sharing this recipe.

  • OMG, i am getting a new iphone next week! how fabulous is winning this little gem of an app?
    thank you darling!!!!!!!!! :::mwah:::

  • That is hands down the most beautiful stew I’ve ever seen. I’ve braised chicken in Gewurztraminer before and it was heavenly, so I’m sure this is as good as it looks!

  • I love the look of the chicken sauce….must be very delicious. Congrats to the winners!

  • Ahhh! Thank you so much! I haven’t won anything since that teddy bear at the fair when i was 7 years old. I’m buying a lottery ticket this week. 🙂

    This app will look pretty on my iphone right next to twitter.

  • Hello there, just came over from Trissa’s blog. Love it here. Great recipes, particularly this one. I have a thing for Riesling too. Haven’t cooked with it yet, I must give it a try.

  • tis a pretty dish, carolyn–an ideal excuse to open a bottle of wine for those of us who feel like we need one. 🙂

  • I can almost taste this gorgeous chicken stew with the luxurious creamy sauce, quite certain that I’ll like it better than coq au vin, I’ve always been more of a white wine kinda girl. And congrats to all the winners!

  • This looks gorgeous and much more springy than the traditional coq au vin. I have a whole chicken in the freezer that I brought with me from MA (from my old CSA) so perhaps I should stop being intimidated by the idea of breaking it down and just do so.

    I am also a huge lover of reisling. It is funny because I like a lot of wines and have recently found out that for a lot of people I know it is a bit of a “gateway” wine that they drink when they are new to the beverage. I’ve tried so many different kinds of wines, but it still remains one of my favorites.

  • Congratulations to the winners 🙂 The chicken in riesling looks gorgeous, must taste so yummie…nice photos as well 😉

  • Thank you for posting this recipe! I’ve been in a rut lately and was looking for something new to cook for dinner. This is next up on our menu! I love that you didn’t have to peel the potatoes.

  • Congrats to the winners, but I think we all won with this incredible sounding stew. Like you I love riesling and this recipe just looks so darn tasty!

  • I like that idea of Riesling in the stew and pairing the dish with the remaining Riesling. That is a good way to use up the whole bottle of Riesling. We don’t drink wine often at home, so I usually end up with “leftover” wine after minimal usage in cooking (you know, those Chardonnay or Sauvignon blanc suited for cooking is not that pleasurable to drink afterall). But Riesling is completely different in that sense, good for drinking and cooking altogether.

    I agree with those comments about Gewurztraminer. The Alsatian Gewurztraminer is one of the best, IMO.
    Wooo……lychee chicken taste good – so must lychee-wine chicken. 😀

  • Hehe great answers to your competition! And a complete winner of a recipe! 😀

  • This is such a flavorful dish. The Riesling must really make this delicious. I’m always on the lookout for new ways to prepare chicken. Love the look of the sauce too. Pretty and colorful!

  • I’ve always been meaning to make coq au vin…I love this lighter, white version!

  • Never even knew about this app, but I just downloaded it and it looks incredible. The recipe and your description make this meal seem like a nobrainer in our house soon!

  • The no-nonsense requests and the recipe are both interesting to read. Excuse me if I drink the Riesling first and use the leftover for cooking : ).

  • Yay! Thanks for the prize!! My baby is sad that I’ve switched to iPhone cookbooks. Too bad, baby, find something else to rip up!

  • You don’t know how happy I am to have won the app! It’s the next best thing to Mark Bittman actually making it easier to get my hubby to take out the trash! And by the way, I’m loving the idea of the chicken with riesling. I find the idea of a coq au vin but lighter wonderful.

  • The chicken in Riesling, looks Gorgeous, must taste so yummy …nice photos as well.

    Congratulations to all the winners.

  • Pingback: Food Gal » Blog Archiv » Stewing About Weather

  • Pingback: Food Gal » Blog Archiv » Braised Chicken Fit for Rainy Weather

  • I cheated and used a rotisserie chicken. I never think they are fully cooked enough anyway so this worked out great . I braised the chicken with the vegetables for 20min. I also tossed the potatoes in a little garlic & herb butter before adding it to the sauce. I also added a little broth to make it more of a soup. So good . I also only added a splash of cream and it was perfect .

  • Monica: Your shortcut is great! Makes it faster to prepare this on a weeknight, too.

Leave a Reply

Your email address will not be published. Required fields are marked *