Chicken With Riesling

Ingredients

• 2 tablespoons butter or neutral-flavored oil, like canola
• 4 medium to large onions (about 1 1/2 pounds), peeled and sliced
• Salt and freshly ground black pepper
• 1 ½ to 2 cups slightly sweet riesling, preferably German
• 1 3- to 4-pound chicken, preferably kosher or free-range, cut into 8 or 10 serving pieces

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    422 calories; 26 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 125 milligrams cholesterol; 293 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. In a skillet large enough to hold the chicken, heat butter or oil over medium heat for a minute or so.
2. Add onions and a large pinch of salt and some pepper, and cook, stirring occasionally, until onions soften completely and begin to melt into a soft mass, about 20 minutes.
3. Add 1 1/2 cups of wine and let it bubble away for a minute, then tuck chicken pieces among onions; sprinkle chicken with salt and pepper. Turn heat to low, and cover pan.
4. Cook, turning chicken pieces once or twice, for 40 to 60 minutes, or until chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If dish appears to be drying out, add remaining wine.
5. Serve chicken with crusty bread or white rice or another grain, spooning the onions and their liquid over all.