Olsson Recipes

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

• 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
• 1 tsp salt
• 3/4 tsp pepper
• 1 TB oil
• 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

• 4 medium leeks, white only, finely chopped (2 Cups)
• 2 TBs finely chopped shallots
• 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

• 4 medium carrots, halved diagonally
• 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

• 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
• 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

• 1/2 C crème frâiche
• fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.