- 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
‘Chicken in Riesling with plums and cabbage’, how does the name sound? Delicious of course!
Here is a secret: If you need something to drink every time you eat, the wine i.e. Riesling, which is included in the chicken is the best thing to have along with the dish.
Here’s how you can make chicken in Riesling with plums and cabbage.
While chicken has its own health benefits, cabbage and prunes are rich in essentials that are needed to keep you healthy. Both the vegetables are packed in vitamins and minerals. They also contain antioxidants which come with cancer-fighting properties!
How to Make Chicken in Riesling with Plums and Cabbage
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.