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Kyckling i Riesling med katrinplommon och kål

Kyckling i Riesling med katrinplommon och kål

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant chicken in Riesling with prunes and cabbage is a sophisticated take on a classic French-style braise. Combining the crisp acidity of Alsatian wine with the deep sweetness of pitted prunes, this dairy-free dish offers a complex depth of flavour that is both comforting and refined. The whole chicken is roasted alongside aromatic herbs and hearty winter vegetables, allowing the juices to meld into a rich, savoury sauce that perfectly coats the tender cabbage wedges.

Ideal for a Sunday lunch or an impressive dinner party, this one-pot casserole is as practical as it is delicious. By sealing the dish with foil before roasting, you ensure the meat remains incredibly succulent while the garlic cloves soften into sweet, buttery morsels. Serve this wholesome meal in shallow bowls to capture every drop of the golden, wine-infused broth.

Ingredients for Chicken in Riesling with Prunes and Cabbage

180ml extra-virgin olive oil, divided
16 small cipolline, shallots, or boiling onions, peeled, trimmed
5 long slender carrots, peeled, cut into 2-inch lengths
4 celery stalks, cut into 2-inch lengths
3 whole heads of garlic, papery outside removed, cloves separated, unpeeled
450g chicken (preferably organic), rinsed, patted dry, legs tied together to hold shape
6 fresh thyme sprigs
6 fresh Italian parsley sprigs
3 fresh rosemary sprigs
1 tablespoon grated lemon peel
16 pitted prunes
1/2 small green cabbage, cut into 4 wedges with some core on each
240ml low-salt chicken broth
120ml Alsatian Riesling

How to make Chicken in Riesling with Prunes and Cabbage

Preheat oven to 232°C. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push vegetables to sides.

Heat 2 tablespoons oil in same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes. Place chicken, breast side up, in centre of vegetable mixture in pot. Arrange fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken.

Pour off fat from skillet. Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 120ml oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes.

Transfer chicken to centre of large shallow bowl. Using tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; pour over chicken.

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