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Avatar photoDavis Janet

Chicken Riesling

Recreate the Cheesecake Factory classic at home! This dish features juicy chicken thighs simmered in a silky, dry Riesling sauce with crispy pancetta, earthy mushrooms, and aromatic onions. It balances savory depth with the bright acidity of the wine for a restaurant-quality finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, French-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces Chicken thighs (bone-in or boneless) (Protein)
  • 125 g Pancetta (sliced into thin strips) (Protein)
  • 250 g Mushrooms, sliced (Vegetables & Aromatics)
  • 2 medium Onions, sliced (Vegetables & Aromatics)
  • 2 cloves Garlic, thinly sliced (Vegetables & Aromatics)
  • 500 ml Dry Riesling Wine (approx. $3/4$ bottle) (Liquid Base)
  • 1 cup Heavy cream ($240text{ ml}$) (Liquid Base)
  • 2 tbsp Unsalted butter (Fats & Seasoning)
  • 1 tbsp Olive oil (Fats & Seasoning)
  • Salt, Black pepper, and Fresh parsley (To taste) (Fats & Seasoning)

Equipment

  • large skillet for sautéing and simmering
  • Baking dish for the final oven finish
  • Meat Thermometer to ensure chicken reaches $165^{circ}text{F}$

Method
 

  1. Preheat your oven to **$350^{circ}text{F}$** ($175^{circ}text{C}$). In a large skillet, heat the butter and olive oil over medium heat. Sauté the garlic and pancetta for $2text{–}3text{ minutes}$ until the pancetta begins to crisp and the fat renders.
  2. Add the sliced onions and mushrooms to the skillet. Cook for $5text{–}7text{ minutes}$, stirring occasionally, until the vegetables are softened and have developed a light golden-brown color.
  3. Season the chicken with salt and pepper, then nestle the thighs into the skillet. Pour in the Riesling wine. Bring the liquid to a gentle boil, then reduce the heat to low. Simmer **uncovered for $20text{ minutes}$**, turning the chicken once halfway through to ensure it absorbs the wine flavor.
  4. Slowly stir in the heavy cream. Continue to simmer for another $5text{ minutes}$ until the sauce begins to thicken slightly and the colors meld together.
  5. Transfer the entire contents of the skillet to a baking dish. Bake **uncovered for $15text{ minutes}$**. This final step ensures the chicken is tender and cooked through while the top gets beautifully golden. Garnish with fresh parsley before serving.

Notes

Strictly use a **Dry Riesling**; a sweet wine will make the sauce too sugary. The acidity of a dry wine is essential to balance the richness of the cream and pancetta. Ensure the chicken reaches an internal temperature of $165^{circ}text{F}$ ($74^{circ}text{C}$). Those brown bits (fond) at the bottom of the pan after sautéing are flavor gold—the wine will deglaze them into the sauce.