Hong am Rèisleck

Hong am Rèisleck Recipe from Luxembourg - Chicken with Mushrooms and Riesling

Region / culture: Luxembourg | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Hong am Rèisleck is a traditional Luxembourgish dish that features tender chicken cooked in a creamy white wine sauce. This dish is rich in flavor and perfect for a cozy dinner at home.

History

Hong am Rèisleck has been a popular dish in Luxembourg for many years. It is a comforting and hearty meal that is often enjoyed during the colder months. The combination of chicken, white wine, and cream creates a delicious and satisfying dish that is sure to please your taste buds.

Ingredients

1.5 kg chicken
4 shallots
1 clove of garlic
parsley, to taste
75 g butter
100 g cream
1 egg yolk
0.5 liter riesling
1 small cup of meat stock
1 tbsp flour
1 spirit measure of cognac
150 g mushrooms
salt, pepper, and a little nutmeg
2 tbsp oil

How to prepare

Quarter the chicken and lightly brown it in half of the butter in a stewing pan for about 5 minutes. Then, season it.
Add the finely chopped shallots, parsley, and garlic to the pan.
Continue cooking on low heat.
Flambé the meat with the cognac, and then pour in the riesling and the stock.
Simmer on low heat for thirty minutes.
Chop the mushrooms and lightly fry them in the remaining butter.
Add the mushrooms to the pot.
A few minutes before the end of the cooking time, blend the flour, cream, and egg yolk.
Pour this sauce over the meat without further cooking, and season to taste.

Variations

You can add vegetables such as carrots, peas, or bell peppers to the dish for added flavor and nutrition.
Substitute the chicken with pork or beef for a different twist on the dish.

Cooking Tips & Tricks

Be sure to brown the chicken before adding it to the stewing pan to enhance the flavor of the dish.

- Flambéing the meat with cognac adds a depth of flavor to the sauce.

- Simmer the dish on low heat to allow the flavors to meld together.

- Adding the flour, cream, and egg yolk mixture at the end of cooking helps to thicken the sauce and create a creamy texture.

Serving Suggestions

Serve Hong am Rèisleck with crusty bread or over a bed of rice or noodles.

Cooking Techniques

Browning the chicken before simmering helps to seal in the juices and enhance the flavor of the dish.

Ingredient Substitutions

You can use white wine or chicken broth as a substitute for riesling if needed.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish with fresh parsley or a sprinkle of nutmeg for a beautiful presentation.

Pairing Recommendations

Serve Hong am Rèisleck with a crisp white wine such as Riesling or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

10g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and calcium.

Alergens

This dish contains dairy (butter, cream) and eggs.

Summary

Hong am Rèisleck is a balanced dish that provides a good source of protein and essential vitamins and minerals. It is a satisfying meal that is perfect for a special occasion or a cozy night in.

Summary

- Hong am Rèisleck is a delicious and comforting dish that is perfect for a special occasion or a cozy night in. With its creamy white wine sauce and tender chicken, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Hong am Rèisleck. It was a warm summer day, and I was visiting a charming little village in Luxembourg. As I wandered through the cobblestone streets, I couldn't help but notice the delicious aroma wafting from a quaint little restaurant.

Curious, I peeked inside and saw a bustling kitchen filled with chefs chopping, stirring, and sautéing with precision. Intrigued, I asked the owner if I could watch them work. To my surprise, he welcomed me with open arms and even offered to teach me a few of their secret recipes.

One dish, in particular, caught my eye - Hong am Rèisleck. The chef explained that it was a traditional Luxembourgian dish made with pork, sauerkraut, and potatoes cooked in a creamy white wine sauce. I was immediately captivated by the unique combination of flavors and knew I had to learn how to make it.

Over the next few days, I spent hours in the restaurant kitchen, watching and assisting the chefs as they prepared the dish. I learned the importance of using the freshest ingredients, the right balance of seasonings, and the art of patience when it came to cooking the perfect pork.

As I soaked in all the knowledge and skills, I couldn't help but feel a sense of pride and excitement. I knew that this recipe would become a cherished part of my culinary repertoire, a piece of Luxembourg that I could bring back home with me.

After days of practice and refinement, I finally mastered the art of making Hong am Rèisleck. The creamy sauce, tender pork, and tangy sauerkraut all melded together perfectly, creating a dish that was both comforting and satisfying.

When I returned home, I couldn't wait to share my newfound recipe with my family and friends. As I cooked the dish for them, I regaled them with tales of my adventures in Luxembourg and the kindness of the chefs who had taught me their secrets.

From that day on, Hong am Rèisleck became a staple in our household. It was a dish that brought us together, a dish that sparked conversations and created memories. And with each bite, I was transported back to that charming little village, surrounded by the sights, sounds, and smells of a place that had captured my heart.

As the years passed, I continued to refine and perfect the recipe, adding my own little twists and tweaks along the way. And with each iteration, I felt a deeper connection to the dish and the culture that had inspired it.

Today, whenever I make Hong am Rèisleck, I can't help but smile as I remember that warm summer day in Luxembourg. It was a day that changed my life, a day that opened my eyes to the beauty and richness of world cuisine.

And as I sit down to enjoy a steaming bowl of Hong am Rèisleck with my loved ones, I am reminded of the power of food to bring people together, to create bonds that transcend time and distance. And for that, I am forever grateful.