Description
Enjoy a rich and flavorful Cheesecake Factory Chicken Riesling, featuring tender chicken thighs simmered in dry Riesling wine with garlic, pancetta, onions, mushrooms, and a creamy sauce, finished in the oven for a golden, savory dish perfect for a comforting dinner.
Ingredients
Scale
Chicken and Marinade
- 8 chicken thighs (bone-in or boneless, skin-on optional)
- 2 garlic cloves, thinly sliced
- 3/4 bottle (500 ml) dry Riesling wine
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Meats and Vegetables
- 125 grams pancetta, sliced into thin strips
- 2 medium onions, sliced
- 250 grams mushrooms, sliced
Sauce
- 1 cup (240 ml) heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for finishing the chicken dish after stovetop simmering.
- Sauté Garlic and Pancetta: In a large skillet, heat butter and olive oil over medium heat. Add the thinly sliced garlic and pancetta strips. Sauté for about 2–3 minutes until the garlic turns golden and the pancetta begins to crisp, releasing its flavorful fat.
- Add Onions and Mushrooms: Stir in the sliced onions and mushrooms to the skillet. Continue cooking for 5–7 minutes until the vegetables are softened and have developed a light golden-brown color, enhancing their sweetness and depth.
- Add Chicken and Riesling: Arrange the chicken thighs in the skillet over the sautéed mixture. Pour in the dry Riesling wine. Bring the mixture to a gentle boil, then reduce the heat to low to simmer uncovered for 20 minutes, turning the chicken once halfway through to ensure even cooking and flavor absorption.
- Stir in Cream: After the chicken has simmered, add the heavy cream to the skillet and stir gently to combine. Let the sauce simmer for another 5 minutes until it thickens slightly, creating a rich, creamy consistency that coats the chicken and vegetables.
- Bake to Finish: Transfer the entire contents of the skillet to a baking dish. Bake uncovered in the preheated oven for 15 minutes, or until the chicken is fully cooked through and the tops have developed a golden color, ensuring a tender and flavorful finish.
- Season and Serve: Season the dish with salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley if desired. Serve the chicken hot, spooning the creamy Riesling sauce and vegetables over rice, pasta, or crusty bread for a complete meal.
Notes
- Bone-in chicken thighs add more flavor but boneless can be used for quicker cooking.
- Use a dry Riesling wine for the best balance; avoid sweet varieties to keep the sauce savory.
- The pancetta can be substituted with bacon if pancetta is unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
