WITH YOUR WINE Chicken with riesling

This is as about as easy as chicken and wine gets, and it’s equally as tasty as much fancier dishes that require more work. All you need is a cut-up chicken, lots of onions, and garlic. And, of course, riesling. Serve the wine you cook with for dinner.

Serves four, takes about 90 minutes (adapted from Mark Bittman)

GROCERY LIST

1 whole chicken, cut into serving pieces with skin removed

1 1/2 lb onions, sliced

1 1/2 to 2 c riesling (not sweet)

1 Tbsp chopped garlic

2 Tbsp olive oil salt and pepper to taste

1. Salt and pepper the chicken and brown it in the olive oil over medium heat, about 3 minutes a side.

2. Remove the chicken from the pan, add more olive oil if necessary and add the onions, salt and pepper. Cook for 15 or 20 minutes, stirring occasionally, until the onions soften. Add the garlic, stir and then add the wine, and bring to a boil.

3. Put the chicken back in the pan and bury it in the onions. Turn heat to low and cover. Cook until chicken is tender, 20 to 30 minutes. You can turn the chicken pieces over midway through cooking and add more wine if the dish seems dry. Serve over rice or noodles.

ask the WINE GUY?

I’M ALWAYS HEARING ABOUT ACIDITYIN WINE, AND ESPECIALLY RIESLING.WHATISIT?

The acidity in wine happens naturally (though sometimes the winemaker has to help it along). Think of how a tomato can be sweet and acidic at the same time. Pleasing acidity gives the wine a crisp or fresh taste; unpleasant acidity is described as sour.

—JEFF SIEGEL

ASK THE WINE GUY taste@advocatemag.com