Lakewood Vineyards Riesling Chicken

Lakewood Vineyards Riesling Chicken

Chris Stamp and Chef William


  • 5 tablespoons unsalted butter
  • 3 1/2 pounds chicken thighs and legs
  • Salt & black pepper to taste
  • 1 large shallot minced
  • 1 cup Lakewood Vineyards Dry Riesling
  • 6 ounces white mushrooms and/or oyster mushrooms slice ¼ inch thick
  • 1 tablespoon all-purpose flour
  • 1/3 cup heavy cream


  • Melt 2 tablespoons butter in a large skillet. Add the chicken, season with salt & pepper and cook over a medium heat until slightly browned (about 4 minutes per side).
  • Add the shallot and cook, stirring for 1 minute.
  • Add the Lakewood Vineyards Dry Riesling, cover and simmer over low heat until the chicken is just cooked, about 25 minutes.
  • Meanwhile, in a medium skillet, melt 2 tablespoons butter. Add the mushrooms, season with salt and pepper and cook over a low heat until the liquid evaporates (approx. 7 minutes).
  • Increase the heat and cook, stirring until browned (approximately 3 minutes).
  • Remove the chicken from the large skillet and set it in the skillet with the mushrooms.
  • In a bowl, blend the flour and the remaining 1 tablespoon of butter, creating a paste.
  • Stir the cream into the large skillet; bring to a simmer. Mix the flour paste into the cooking liquid and simmer until thickened.
  • Return the chicken and mushrooms to the skillet and briefly reheat.
  • Serve with noodles. (Spaetzle, rice, boiled potatoes work well too). Pour a glass of Dry Riesling and ENJOY!


Lakewood Vineyards includes around 80 acres of grapes from 14 varieties including: Riesling, Gewurztraminer, Cabernet Franc and Pinot Noir. The high quality fruit from Lakewood has produced numerous award-winning wines.

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