date:Jun 06, 2019
Reduce the heat to low, then add 1 cup Riesling to each skillet. Cover each skillet loosely with a piece of foil and cook until the juices run clear when the chicken is pieced with a sharp knife, about 45 minutes. (The white meat may only take 30 minutes to cook so keep an eye on it.) Transfer the cooked chicken and onions to a large platter and keep warm in a very low oven. Use a rubber spatula and transfer all the pan juices from both skillets to a small bowl.
Melt the remaining 4 tablespoons