COQ AU RIES­LING

MAKES 6 TO 8 SERV­INGS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 1¼ HOURS

Canadian Living - Best of Chicken - - Contents -

8 ½ cup 20

1 half bone-in skin-on chicken thighs (about 1.5 kg) diced thick-cut ba­con or pancetta small but­ton mush­rooms, or 5 large but­ton mush­rooms, quar­tered red onion, cut in wedges le­mon, cut in ¼-inch slices 1 tsp 1 cup 1 cup 2 tbsp 2

8

1 each salt and pep­per Ries­ling

35% cream

Dijon mus­tard large cloves gar­lic, minced sprigs fresh thyme

540 ml can no-salt-added can­nellini or white beans, drained and rinsed

Pre­heat oven to 400°F. Place chicken, skin side up, in roast­ing pan. Ar­range ba­con, mush­rooms, red onion and le­mon around chicken; sprin­kle with salt and pep­per. Roast un­til ba­con is crisp, 25 to 30 min­utes.

Mean­while, in liq­uid mea­sure, whisk to­gether wine, cream, mus­tard and gar­lic.

Re­move pan from oven; pour wine mix­ture around chicken (avoid­ing skin). Gen­tly stir in thyme and beans; roast un­til sauce is thick­ened and chicken is browned, 30 to 40 min­utes. Dis­card thyme; serve chicken over rice or cous­cous.

PER EACH OF 8 SERV­INGS about 530 cal, 30 g pro, 39 g to­tal fat (14 g sat. fat), 16 g carb (4 g di­etary fi­bre, 3 g su­gar), 154 mg chol, 535 mg sodium, 619 mg potas­sium. % RDI: 7% cal­cium, 21% iron, 14% vit A, 17% vit C, 7% fo­late.

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