18th Century Syllabub
18th Century Syllabub requires about 45 minutes from start to finish. This recipe serves 4. For
Pan Seared Chicken with Riesling Cream Sauce Chanterelles and Chard
Details
- Servings: 4
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- One 4-lb. chicken, cut into 8 pieces
- Kosher salt
- 5 tbsp. unsalted butter, divided
- 1 red onion, 1/2 finely chopped, 1/2 quartered through the stem
- 1⁄2 cup dry riesling
- 2⁄3 cup chicken stock, preferably homemade
- 1⁄2 cup heavy cream
- Parsley sprigs, for frying (optional)
- Vegetable oil, for frying the parsley (optional)
- 10 oz. chanterelles, brushed clean, large ones halved lengthwise
- 1 firmly packed cup Swiss chard leaves
Instructions
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