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Chicken In Riesling

Flavor.of.Europe's picture
Ingredients
  Chicken 3 Pound (1.5 Kilogram)
  Butter 2 Ounce (50 Grams Or 1/2 Stick)
  Oil 1 Tablespoon
  Cognac 2 Tablespoon
  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)
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly chopped parsley 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Healthy

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