Looking for a way to jazz up chicken?  Today's recipe converts a simple roasted chicken into something special chicken by topping it with a Bonair Winery (Zillah, WA) Rattlesnake Hills Riesling and Cougar Gold cheese sauce.  The crisp semi-dry Riesling complements the sharp cheddar to create a yummy cheesy main course chicken dish.  Serve it with marinated fresh vegetables and a salad for a great meal.

Cougar Gold Chicken

By Bonair Winery

• Approximately 3 lbs chicken (if whole, quarter the chicken),
• salt and pepper
• 3 TBS butter
• 1 bottle of Bonair Rattlesnake Hills Riesling
• 1 cup flour
• 6 oz Cougar Gold cheese (available from the Washington State University Creamery). Alternatively use a white, sharp cheddar
• nutmeg and cayenne pepper
• 2 egg yolks
• 8 oz. of crème fraîche

Preheat oven to 350.

Season the chicken with salt and pepper, and then dredge in flour. Fry the chicken in butter using a large skillet with medium heat. When browned, remove the chicken and place skin up in a baking dish, Deglaze the pan with wine and set aside.

Sprinkle the nutmeg and the Cayenne pepper over the chicken. Place chicken in the oven and bake until it reaches an internal temperature of 160. (Approximately 30 min.)

While the chicken is baking, add the crème fraîche, egg yolks, and Cougar Gold cheese to the deglazed skillet.  Blend thoroughly. Add wine as necessary to make a creamy mixture.

When done, take the chicken out of the oven and place skin side down in a buttered gratin dish.

Pour the Cougar Gold cheese mix over the chicken.

Return to the oven and broil until the cheese turns golden.

Serve immediately.

About Bonair Rattlesnake Hills Riesling

About Bonair Winery

Bonair Winery

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