Description
A creamy and flavorful chicken dish inspired by Cheesecake Factory’s Chicken Riesling, featuring tender chicken thighs simmered in a rich sauce of Riesling wine, garlic, pancetta, mushrooms, and cream, finished by baking to golden perfection.
Ingredients
Scale
Chicken and Sauce
- 8 chicken thighs (bone-in or boneless, skin-on optional)
- 2 garlic cloves, thinly sliced
- 3/4 bottle (500 ml) dry Riesling wine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 125 grams pancetta, sliced into thin strips
- 2 medium onions, sliced
- 250 grams mushrooms, sliced
- 1 cup (240 ml) heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for the final baking step that ensures the chicken is perfectly cooked and the tops are golden.
- Sauté Garlic and Pancetta: In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the thinly sliced garlic and pancetta strips and sauté for about 2 to 3 minutes until the garlic turns golden and the pancetta starts to crisp, releasing its savory flavor.
- Add Onions and Mushrooms: Stir in the sliced onions and mushrooms into the skillet. Cook for 5 to 7 minutes until the vegetables soften and develop a light brown color, enhancing the sauce’s depth of flavor.
- Add Chicken and Riesling: Place the chicken thighs into the skillet on top of the sautéed mixture. Pour in the dry Riesling wine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, turning the chicken once halfway through to ensure even cooking and flavor absorption.
- Stir in Cream: Add the heavy cream to the skillet and stir thoroughly to combine. Let the sauce simmer for an additional 5 minutes until it thickens slightly, creating a rich and creamy texture that coats the chicken.
- Bake to Finish: Transfer the entire skillet contents or move the mixture to a baking dish. Bake uncovered in the preheated oven for 15 minutes or until the chicken is cooked through and the tops are nicely golden and slightly caramelized.
- Season and Serve: Remove from the oven, season with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired and serve hot for a comforting, elegant meal.
Notes
- Bone-in chicken thighs add more flavor but adjust cooking time if using boneless.
- Use a dry Riesling wine for an authentic flavor and to avoid overly sweet sauce.
- Pancetta can be substituted with bacon if pancetta is unavailable.
- Do not cover while simmering to allow the sauce to reduce and thicken properly.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Fresh parsley garnish adds color and a mild herbal note to the dish.
