I love Germany, and I feel very blessed to live within driving distance of its Moselle region. Luxembourg has its own rich tradition of growing wine along the Moselle, so there is plenty to explore close to home.
One of my favorite road trips is to Trier, only about a 30-minute drive from where I live. Its Roman history (the Imperial Baths, amphitheater, and Basilica of Constantine) makes it a wonderful place to visit if you enjoy history.
During the holiday season, we love visiting German towns for their Christmas markets. Cologne, Heidelberg, and Mainz are some of my favorites. A couple of years ago, we also spent a long weekend in Koblenz, where the Moselle meets the Rhine. I fell in love with the area, and the food was exceptional!
These trips also changed how I felt about Riesling. I had only tried sweet versions and didn’t think it was a wine I particularly liked. Then I tasted dry Rieslings in Germany and Luxembourg. What a difference! My favorite restaurant in Trier, Das Weinhaus, is where I really fell in love with them. Their wine selections and pairings with the food have always been spot on.
Those visits inspired me to pull Spoonfuls of Germany by Nadia Hassani from my cookbook shelf. I chose Chicken in Riesling with White Grapes.
The dish was delicious and fairly easy to make. With such simple ingredients, I was surprised by how much flavor it had. The chicken, mushrooms, grapes, and creamy Riesling sauce made a comforting meal.
I served it with homemade Spätzle and steamed green beans. This was my first time making Spätzle, and they were a challenge! After trying a couple of tools without much success, I used small spoons to shape the batter. They weren’t uniform, but once browned in butter, they were light and fluffy with a slight crunch. The hint of nutmeg was lovely, too.
Overall, it was a meal I was very happy with and one I will make again.
What I Learned
- Trying the dry Rieslings of Germany and Luxembourg taught me to give a wine another chance. Sometimes the version you first taste doesn’t tell the whole story.
- Making Spätzle reminded me that a first attempt doesn’t have to be perfect to be delicious. I’ll keep working on the shaping, but I was pleased with their texture and flavor. I’m glad I chose them for this meal.
Chicken in Riesling with White Grapes
Serves 4
Golden chicken, mushrooms and white grapes in a creamy Riesling sauce. I served mine with homemade Spätzle browned in butter and simple green beans.
Ingredients
- 1 whole chicken, cut into 8 pieces, skin on
- ½ teaspoon dried tarragon
- Salt and freshly ground black pepper, to taste
- Olive oil, for browning
- 1 tablespoon unsalted butter
- 24 small white mushrooms, cleaned and left whole
- 1 small onion, finely chopped
- 3 garlic cloves, crushed
- 1 cup dry Riesling
- ½ cup heavy cream
- 12 medium to large white seedless grapes, washed and removed from their stems
Chicken Method
Prepare the chicken. Preheat the oven to 190°C (375°F). Pat the chicken pieces dry, then place them in a bowl. Add the dried tarragon, salt and pepper, rubbing the seasoning evenly over the pieces.
Brown the chicken. Heat a little olive oil in a large, ovenproof sauté pan over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crisp. Turn briefly to brown the other side, then transfer to a plate. Work in batches if necessary.
Cook the mushrooms and onion. In the same pan, melt the butter. Add the mushrooms and sauté for a few minutes, then add the onion. Cook until the onion is translucent and the mushrooms are lightly golden. Add the garlic and cook for 1–2 minutes, until fragrant.
Add the wine and finish in the oven. Pour in the Riesling, scraping up the browned bits from the bottom of the pan. Return the chicken and any collected juices to the pan, keeping the skin facing up. Transfer to the oven and begin checking after about 20 minutes. The chicken should reach 74°C (165°F) in the thickest part, away from the bone. Larger pieces may need longer.
Finish the sauce. Remove the pan from the oven and transfer the chicken to a plate. Cover loosely to keep warm. Place the pan over medium heat, add the cream and bring to a gentle simmer. Simmer until the sauce has thickened enough to lightly coat a spoon.
Add the grapes. Stir in the grapes and cook for a few minutes, just until warmed through, keeping them whole and preventing the skins from splitting. Taste and adjust the seasoning.
Serve. Spoon the sauce, mushrooms and grapes around the chicken. Serve with homemade Spätzle, rice or mashed potatoes.
Homemade Spätzle
Serves 4 as a side
Ingredients
- 250 g all-purpose flour
- 3 eggs
- 100–120 ml milk or water
- ½ teaspoon salt, plus more for the cooking water
- A pinch of ground nutmeg
- Unsalted butter, for browning
Spätzle Method
Make the batter. Combine the flour, salt and nutmeg in a bowl. Add the eggs and 100 ml of milk or water. Beat vigorously with a sturdy wooden spoon or spatula until the batter is thick, smooth and elastic. Add the remaining liquid gradually if needed. It should fall slowly from the spoon in thick ribbons.
Rest the batter. Let it rest for about 10–15 minutes while you bring a large pot of salted water to a gentle boil.
Shape and cook. Using two small spoons dipped in the cooking water, drop small portions of batter into the pot. Cook in batches to avoid crowding. Once the Spätzle float, cook for another 30–60 seconds, then lift them out with a slotted spoon or skimmer and drain well.
Brown in butter. Melt a little butter in a large skillet over medium heat. Add the drained Spätzle and cook, turning occasionally, until lightly golden with a little crispness around the edges.
Serve warm. Serve alongside the chicken with plenty of Riesling sauce.
