A dry Riesling is the best wine for this recipe, but a Sauvignon Blanc or Chablis will also work. Avoid a heavily oaked wine such as Chardonnay. Serve the stew with egg noodles or mashed potatoes.


·        1 - (4- to 5-pound) whole chicken, cut into 8 pieces (4 breast pieces, 2 drumsticks,

·        2 thighs), wings and back reserved.  Salt and pepper.

·        2 - slices bacon, chopped

·        3 - shallots. chopped

·        2 - carrots, peeled and chopped coarse

·        2 - celery ribs, chopped coarse

·        4 - garlic cloves, lightly crushed and peeled

·        3 - tablespoons all-purpose flour

·        2 1/2 cups dry Riesling

·        1 - cup water

·        2 - bay leaves

·        6 - sprigs fresh parsley. plus 2 teaspoons minced

·        6 - sprigs fresh thyme

·        1 - pound white mushrooms, trimmed and halved

·        1/4 cup crème fraiche


1. Remove skin from chicken breast pieces, drumsticks, and thighs and set aside. Sprinkle both sides of chicken pieces with 1/4 teaspoons salt and 1/2 teaspoon pepper; set aside. Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until beginning to render, 2 to 4 minutes. Add chicken skin, back, and wings to pot; increase heat to medium; and cook, stirring Frequently, until bacon is browned, skin is rendered, and chicken back and wings are browned on all sides, 10 to 12 minutes. Remove pot from heat and carefully transfer 2 tablespoons fat to small bowl and set aside.


2. Return pot to medium heat. Add shallots, carrots, celery, and garlic and cook, stirring occasionally, until vegetables are softened, 4 to 6 minutes. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Slowly add wine, scraping up any browned bits. Increase heat to high and simmer until mixture is slightly thickened, about 2 minutes. Stir in water, bay leaves, parsley sprigs, and thyme and bring to simmer. Place chicken pieces in even layer in pot, reduce heat to low, cover, and cook until breasts register 160 degrees and thighs and legs register 175 degrees, 25 to 30 minutes, stirring halfway through cooking. Transfer chicken pieces to plate as diey come up to temperature.


3. Discard back and wings, Strain cooking liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10-30 minutes in a cool environment.  Skim fat from surface and discard.


4. While liquid settles, return pot to medium heat and add reserved fat, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.


5. Return liquid to pot and bring to boil. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 4 to 6 minutes. Reduce heat to n1edium—low and stir in crème fraiche and minced parsley. Return chicken to pot along with any accumulated juices, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste, and serve.