Ingredients
- 3/4 cup 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
- 14 pound 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 tbsp grated lemon peel
- 16 pitted prunes (dried plums)
- 1/2 small green cabbage, cut into 4 wedges with some core on each
- 1 cup low-salt chicken broth
- 1/2 cup alsatian riesling
How to Make Chicken in Riesling with Plums and Cabbage
Trivia The beginnings of this trend i.e. pairing wine with vegetables and meat can be followed to the United States in the 1980s. The Neo-Prohibitionists (supporters of neo-prohibitionism – a movement to stop alcohol consumption) incited the wine industry to rethink wine as a part of food instead of only as a drink. |