Coq Au Riesling
|Chicken||3 1⁄2 Pound, quartered (1 Whole)|
|Freshly ground pepper||To Taste|
|Shallots||4 , chopped|
|Cognac||1 1⁄2 Tablespoon|
|Dry white wine||1 1⁄2 Cup (24 tbs) (Preferably Alsatian Riesling)|
|Bouquet garni||1 (Thyme, Bay Leaf And Parsley Tied In A Cheesecloth Bag)|
|Freshly grated nutmeg||1 Pinch|
|Fresh button mushrooms||5 Ounce, quartered|
|Fresh lemon juice||3 Tablespoon (Adjust Quantity As Per Taste)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Season chicken with salt and pepper.
Heat 3 tablespoons butter with oil in large pot or Dutch oven over medium-high heat.
Add chicken and brown on all sides.
Reduce heat, add shallots and continue cooking for 2 minutes.
Drain off all fat.
Add Cognac and ignite, shaking pot until flame dies.
Stir chicken quickly and add wine, bouquet garni, salt and pepper and nutmeg.
Bring to boil, then cover and simmer until chicken is almost tender, for 40 to 50 minutes.
About 5 minutes before chicken is done, melt remaining 2 tablespoons butter in small skillet over low heat.
Add mushrooms and lemon juice and cook until tender.
Add to chicken.
Remove from heat and discard bouquet garni.
Transfer chicken and mushrooms to heated serving platter.
Mix cream with yolk in small bowl.
Slowly add cooking liquid, beating constantly until sauce is creamy.