Grilled Chicken in Wine
A classic German chicken with spatzle
Germany’s Rhine Valley is a major contributor to Europe’s quality wine selection. As with any wine region of the world, culinary influences of these wines are often present in many of the local dishes. This chicken in wine (Huhn in Wein) is a great example of that.
The dish offers well balanced flavors, yet at Barbequed Chicken we felt the grill would offer an additional layer of flavor. We were right. Give this traditional German recipe a try with a little grill action put to it.
- 1 roasting chicken, cut up
- 1 pint mushrooms
- 3 cups Riesling wine
- 2 cups milk
- 1 cup chicken stock
- 1/4 cup white, seedless grapes
- 4 strips bacon, fried crispy, crumbled, with grease
- 3 green onions, cut in thirds
- 3 cloves garlic, crushed
- 2 sprigs rosemary
- 2 bay leaves
- salt and pepper, to taste
- 3 tablespoons parsley, chopped for garnish
- Wash chicken and pat dry.
- In a dutch oven or disposable aluminum pan, combine all ingredients except chicken and parsley.
- Stir until all ingredients are well mixed. Salt and pepper to taste. Add chicken.
- Cover and grill over a direct, hot fire for 30 minutes.
- Uncover pan and remove chicken from sauce. Keep warm.
- Continue to cook sauce. Allow to boil and thicken.
- Remove pan and cover.
- Put chicken on the grill and brown.
- Serve immediately with a ladle of sauce and vegetables or on the side. Garnish with parsley.