Chicken In Riesling
|Broiler fryer chicken/Null||6 Pound, cut up (2 In Number, 3 Pound Each)|
|Flour/Null||1⁄4 Cup (4 tbs) (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Pepper/Null||1 Dash (Null)|
|Butter/Null||1 Tablespoon (Null)|
|Salad oil/Null||1 Tablespoon (Null)|
|Diced salt pork/Null||1⁄2 Cup (8 tbs) (Null)|
|Shallots/Green onion||6 , chopped (Null)|
|Carrots/Null||3 , cut in 1 inch pieces (Null)|
|Onions/Null||12 Small, peeled (About 1 Inch In Diameter)|
|Cognac/Brandy||1⁄4 Cup (4 tbs) (Null)|
|Dry white wine/Null||1 1⁄2 Cup (24 tbs) (Riesling)|
|Minced parsley/Null||1 Tablespoon (Null)|
|Mushroom caps/Null||12 Medium (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
Coat the chicken pieces with a mixture of the flour, 1 teaspoon salt, and dash pepper.
Heat the butter and salad oil in a frying pan and brown the chicken quickly; remove from pan.
Parboil the salt pork in water to cover for 10 minutes; drain and add to the pan in which the chicken was browned.
Add the shallots or green onions, carrots, and small peeled onions.
Brown lightly and return chicken to pan.
Warm the cognac or brandy; flame and pour over the chicken in the pan.
Add the white wine, salt and pepper to taste, parsley, and mushroom caps.
Cover and simmer until chicken is done to your liking, about 25 to 30 minutes