In this twist on a classic French recipe, Riesling is the foundation for the flavorful braising liquid, lending its fruitiness and subtle floral hints to the dish. A measure of cognac fortifies the sauce, while bacon adds a layer of smokiness. Small onions and carrots lend their aromatic qualities to help balance all the flavors.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).