Name: Chicken in Riesling with Prunes and Cabbage
Yield: Makes 4 servings
Ingredients: 3/4 cup extra-virgin olive oil, divided; 16 small cipolline, shallots, or boiling onions, peeled, trimmed; 5 long slender carrots, peeled, cut into 2-inch lengths; 4 celery stalks, cut into 2-inch lengths; 3 whole heads of garlic, papery outside removed, cloves separated, unpeeled; 1 4-pound chicken (preferably organic), rinsed, patted dry, legs tied together to hold shape; 6 fresh thyme sprigs; 6 fresh Italian parsley sprigs; 3 fresh rosemary sprigs; 1 tablespoon grated lemon peel; 16 pitted prunes; 1/2 small green cabbage, cut into 4 wedges with some core on each; 1 cup low-salt chicken broth; 1/2 cup Alsatian Riesling

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Chicken in Riesling with Prunes and CabbageBrian Leatart

What to drink: The same type of wine the chicken is cooked in — a dry Riesling from Alsace.

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