Use a good quality Riesling as the ingredient in this dish and also to drink at the table. A recipe from The German Cookbook, a comprehensive collection of German food from Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east. Michelin-starred chef Alfons Schuhbeck has collated almost 40 years of knowledge of this cuisine in a 400+ page book, published in time for Christmas by Phaidon. It’s destined to become a culinary classic. Buy it here.
Preparation time: 15 minutes
Cooking time: 1 hour
Freshly ground black pepper
1 sprig tarragon
3 sprigs parsley
2 tablespoons oil
250ml Riesling dry white
250ml chicken stock
2 onions bay leaf
30g cold butter
1 tablespoon chopped tarragon leaves
1. Season the chicken inside and out with salt and pepper. Wash and pat dry the tarragon and parsley sprigs and put inside the cavity. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat the oil in a casserole (dutch oven) over a medium heat and brown the chicken on all sides until golden brown. Deglaze the pan with the wine and stock and simmer for a few minutes.
3. Peel and cut the onions into rings and add to the chicken together with the bay leaf. Cover with the lid and braise in the oven for 50 minutes–1 hour.
4. Take the chicken out of the pan and keep warm. Skim the fat off the cooking liquid and blend with the onions using a stick (immersion) blender. Press the sauce through a sieve, cut the butter into small pieces and whisk into the sauce.
5. Finally, stir in the chopped tarragon and let infuse for a few minutes. Carve the chicken into portions and serve with the sauce.
The German Cookbook by Alfons Schuhbeck is the only comprehensive collection of German recipes, from authentic traditional dishes to contemporary cuisine. It is a hardback book of over 440 pages, published by Phaidon and can be bought from their online shop at €39.95.