Chicken in Riesling
|Chicken||3 Pound (1.5 Kilogram)|
|Butter||2 Ounce (50 Grams Or 1/2 Stick)|
|Shallots/Small mild onion||2 , peeled and finely chopped|
|Riesling d'alsace||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups)|
|Double cream||1⁄4 Pint (150 Milliliter / 2/3 Cup, Whipping Cream)|
|Fresh mushrooms||1⁄4 Pound, sliced (100 Grams)|
|Freshly ground black pepper||To Taste|
|Freshly chopped parsley||1 Tablespoon|
Cut chicken into 8 pieces and fry in butter and oil until golden.
Pour cognac into a ladle, warm, then set alight with a match.
Pour flaming cognac over chicken; the flames will die down in a minute.
Remove chicken pieces from pan and set aside.
Add the shallots to pan juices, and fry gently for 1 min.
Add wine, cream, mushrooms, salt, and black pepper.
Stir until sauce is smooth, then return chicken pieces to pan.
Cover and cook over a low heat for about 45 min., until tender.
Remove the lid and cook for another 10 min until sauce is reduced.
Adjust seasoning, and decorate with chopped parsley.
Serve with buttered noodles.