A hearty, let light spring dish. Wonderful served over rice or with butter noodles. If kohlrabi is hard to find in your area, you can substitute turnips. 

See Also

White Wine Rosemary Chicken Recipe

Lemon Chicken With Garlic and Wine

Baked Chicken with White Wine & Herbs

Ingredients

• 3 kohlrabi, peeled and cut into small pieces
• 1+3/4 cups baby carrots, peeled 
• 1 red onion, cut into pieces
• 2 pounds of chicken pieces
• Salt and freshly ground pepper for seasoning
• 3 tablespoons canola oil
• 1+1/4 cup dry Riesling wine
• 2 cups of chicken stock
• 1 tablespoon white granulated sugar
• 1/3 cup heavy cream
• Fresh thyme (optional)

• Prep Time: 10 minutes
• Cook Time: 60 minutes

• Total Time: 70 minutes
• Yield: Serves 6

Preparation

Salt and pepper the chicken pieces, let stand 10 minutes.

Heat the canola oil on a large skillet. Add the red onion pieces, stirring occasionally.

When the onions become transparent, add the chicken pieces to the skillet and braise until golden brown on all sides.

Add the chopped kohlrabi, baby carrots and red onion pieces and stir to coat them in the oil and chicken drippings. Let them cook for about 5 minutes.

Add the Riesling wine chicken stock and the white granulated sugar. Cover the pot, reduce the heat to low and let simmer for 30 minutes.

Add the heavy cream to the pot and gently mix it in  throughly. Let everything simmer another 10 minutes. Taste for seasoning and add more salt and pepper to taste.

Transfer the chicken pieces to a serving platter or dish, cover with the Riesling sauce, sprinkle with fresh thyme if desired and serve.