Chicken With Riesling Recipe

Ingredients

4 servings

5 tablespoons unsalted butter

One 3 1/2 pound chicken, quartered or chicken pieces

Kosher salt and fresh ground pepper

1 large shallot, minced

2 tablespoons cognac

1 cup dry Riesling or Gewurztraminer

6 ounces white mushrooms, sliced 1/2 inches thick

1 tablespoon flour

1/3 cup heavy cream (or less

Preparation

Pat the chicken dry and season with salt and pepper. Melt two tablespoons of the butter in a large skillet and brown the chicken. Add the shallots and sauté a minute, add the cognac and carefully ignite. When the flame subsides add the wine, cover and simmer over low heat until the breasts are just done, about 25 minutes. Remove to a plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to a plate. Meanwhile, in a medium skillet, melt 2 tablespoons of butter and sauté the mushrooms until they are browned. In a small ramekin combine the last tablespoon of butter with the flour to make a paste. Whisk the cream into the braising liquid left from the chicken and bring to a simmer. Gradually whisk the flour-butter paste into the braising liquid and simmer, whisking, until no floury taste remains, about 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms, and briefly reheat. *Serve with spaetzle, boiled potatoes or noodles