This was a combination of two recipes. Turned out great!

Chicken in Riesling with Spring Vegetables

1 chicken, cut into 8 pieces and skinned
2 Tbs. olive oil
½ bottle Riesling wine, but not a very sweet one
1 can good quality low-sodium chicken broth
1 cup baby carrots, sliced thin
1 stalk celery, sliced thin
1 onion, chopped

a few handfuls baby potatoes, scrubbed
a bag frozen artichoke hearts, sliced (or fresh, if you're more ambitious than I was last night)

1 cup fresh peas (or frozen, if in a pinch)
1 bunch asparagus, peeled and cut into 1-inch pieces
1 small handful chopped parsley
salt and pepper to taste

Heat oil in a large pot, and brown chicken pieces on both sides. Add carrots, celery and onions, and wilt the vegetables. (If you wanted to thicken the sauce, you could add a spoonful of flour at this point) Add the wine and stock, cover pan and gently simmer ½ hour. Now add potatoes and artichokes, and cook 20 minutes, or until potatoes are just tender. Add the rest of the ingredients, cook 5 minutes, and taste the sauce for seasoning.

Served 4 (including 2 teen boys ) for dinner, with plenty leftovers for lunch. Serve with crusty bread.

This message has been edited. Last edited by: Amy,

That sounds delish, Amy. Must have been one big ol' chicken to serve you, hubby, and 2 teenagers!

Oh, and you must have finished drinking the rest of the bottle of riesling while the chicken was cooking...

Sandra

Great sounding recipe, Amy. I think I'll try it for Mother's Day. Thanks.