Chicken breast with herbs, mushrooms and pasta
2019 Westhofener Riesling Trocken First vintage from the Wittmann winery, item no. 92881
This wine comes from vineyards in Westhofen, called erste lagen, which can be compared to premier cru in France. In the aroma, ripe yellow fruits, lime, tropical breezes, and herbaceous notes are intertwined in a lingering and humid limestone sensation. Energetic, lively, and so inspiring. The taste is filled with contrasts, which only confirms this wine’s class. Initially, it is closest to being juicy, playful, and electric in its acidity, then power and intensity emerge, bringing out the stony fruit with peach and tart apples at the tip, before that humid limestone returns. Think of a school painting. It ends on a clean note with limey, finely spicy nuances.
Yes, as they say. The Germans love their braised and wine-cooked chicken or turkey, often served with herbs and mushrooms and with this wine in the glass, we understand where all the riesling goes. The combination is phenomenal and Westhofener picks up lime and lemongrass in the dish and transforms it into a perfect match with the wine’s acidity. The braisedness in the dish is superbly complemented by the freshness of the wine, which cuts through the fat like a knife. Strong and with lots of character in the dish, exactly what the wine wants!
Ingredients
4-6 people:
• 1 kg chicken breast
• About 500 grams of forest mushrooms
• 1 red onion
• 6-7 dl cooking cream
•15 0 grams of fresh cheese with herb flavor
•2-3 dl white dry wine, preferably Riesling
• 1 bunch of thyme
• the juice from 1 lime
• 2 stalks lemongrass
• 500 grams of pasta, preferably ribbon pasta (more if you are more than four)
• Salt
• pepper
• oil
• butter
Instructions
1. Start by slicing the chicken into about two-centimeter-wide pieces. Keep in mind that the meat shouldn’t be too cold when you start frying it, because that will just turn everything into liquid. Fry in batches in oil and season with salt and pepper to taste. The most important thing is that the chicken gets a little color and seals again, not more. Set aside.
2. Slice the mushrooms thin and fry in butter. Season with salt and pepper. When the mushrooms are golden add the sliced red onion and let them cook for a while. After a few minutes pour over 2-3 dl cooking cream and let simmer for a while until the liquid has absorbed into the mushrooms and reduced slightly.
3. Mix the chicken into the mushroom mixture and add the wine, the rest of the cream and the fresh cheese. Add the lime juice and finely chop the lemon grass. Stir in the thyme. The same applies to parsley. Season and let the mixture simmer covered for about 20 minutes.
4. Then remove the lid and let the sauce reduce while you take the opportunity to feel the salt. A pasta sauce should always have a higher salt content so that it doesn’t disappear with the pasta. Furthermore, there should be plenty of sauce that can blend with the pasta.
5. Boil the pasta of your choice in plenty of salted water. Drain the water when al dente and drizzle in a little olive oil. Arrange the pasta and pour the sauce over, allowing it to drip down a little slowly.