We lived in the Moselle wine region of Germany for six years. Cooking with wine was a weekly dinner.
Huhn in Wein Sosse
Serves 4
Preheat the open to 350F (175C)
3 Tbs. olive oil
1 Tbs. (15 ml) (dairy-free) butter
4 organic boneless, skinless chicken breasts or thighs
black pepper
1 sliced onion
1 sliced organic leek, white and green parts
2 minced garlic cloves
1 bunch organic seedless grapes
4 cups (960 ml) white wine
2 cups (480 ml) organic chicken stock/broth
1 bunch of tarragon leaves or 1 tsp. (5 g) dry tarragon
1 cup (240 ml) organic plain yogurt (or dairy-free goat yogurt)
optional herbs: marjoram, organo, rosemary, dill, or basil
1. Heat the oil and butter in an oven proof pot over medium-high heat.
2. Season the chicken with pepper and add to the pot.
3. Cook, turning once, until the chicken is golden brown on both sides, about 4 minutes on each side.
4. Transfer the chicken to a plate.
5. With the pot still on the medium-high heat, add the onions, leeks, garlic and sauté about 4 minutes.
6. Add half the grapes, cook, stir, for 3 minutes.
7. Put the chicken in the pot and pour in the wine and stock.
8. Cover, place the pot in the oven, and cook about 30 minutes.
9. Check to see that the chicken is not pink inside.
10. Remove the pot from the oven. Transfer the chicken to a platter.
11. Place the pot on the stove over medium heat.
12. Add the tarragon and/or other herbs, yogurt, rest of the grapes, and stir for a few minutes.
13. Pour the sauce over the chicken before serving.
