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Creamy Chicken Riesling

Creamy chicken Riesling with wine-braised chicken thighs simmered in a pale golden, glossy cream sauce. Sear-and-simmer skillet cooking delivers deeply golden skin with tender meat and fragrant tarragon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: German-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use evenly sized thighs for even braising.
Seasonings
  • 0.25 tsp Salt, pepper, and garlic powder to taste Season liberally on both sides.
Sear base
  • 2 tbsp olive oil
  • 2 shallots Minced.
  • 8 oz cremini mushrooms Sliced.
  • 3 garlic Minced.
Riesling cream sauce
  • 1 cup Riesling wine
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 tbsp fresh tarragon (or 1 teaspoon dried)
  • 1 tbsp Dijon mustard
  • 1 tbsp butter For swirling into the sauce.
Garnish
  • 1 Fresh tarragon for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the bone-in skin-on chicken thighs with salt, pepper, and garlic powder to taste. Pat dry so the skin browns evenly.
  2. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the chicken skin-side down for 7-8 minutes until deeply golden, then flip and sear 4 minutes.
  3. Remove the chicken from the skillet and set aside. Leave the browned bits in the pan for flavor.
Build the sauce base
  1. Add the minced shallots and sliced cremini mushrooms to the skillet. Cook for 5-6 minutes until golden.
  2. Add the minced garlic and cook for 1 minute. Stir just until fragrant.
Wine-braise and simmer
  1. Pour in Riesling wine and let it cook off for 3 minutes. Scrape up any browned bits as the liquid reduces.
  2. Add heavy cream, chicken broth, fresh tarragon (or 1 teaspoon dried), and Dijon mustard. Stir until the sauce is smooth.
  3. Return the chicken skin-side up to the skillet. Cover and simmer 15-18 minutes until the internal temperature reaches 165°F.
Finish and serve
  1. Remove the chicken from the skillet. Swirl butter into the sauce until glossy.
  2. Return the chicken to the sauce and garnish with fresh tarragon for garnish. Serve right away with the pale golden sauce pooling around the thighs.

Notes

Pro tip: dry the chicken skin before searing so it turns deeply golden before braising. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat, adding a splash of cream or broth if the sauce tightens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer just until warmed through to minimize separation.