Chicken In Riesling
14 ingredients
3 steps
Ingredients
- 3 tbsp oil
- 1 (2 3/4 lb) chicken, quartered
- 3 None shallots, minced
- 1 clove garlic, minced
- 1/2 cup fresh flat-leaf parsley leaves, a little reserved for garnish, remainder finely chopped
- 1 sprig fresh tarragon leaves, finely chopped
- 1/4 tsp grated nutmeg
- 4 tbsp cognac
- 2 cups Riesling wine
- 1/2 lb button mushrooms, halved
- 1 tsp lemon juice
- 1 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 None egg yolk
Directions
-
1Heat 2 tbsp oil in a Dutch oven. Sear chicken all over until browned. Add shallots, garlic, parsley, tarragon and nutmeg. Season. Add cognac, wine and 1/2 cup water. Cover and simmer for 30 mins. Remove lid and simmer for 15 mins.
-
2Meanwhile, drizzle mushrooms with lemon juice. Heat remaining oil in a frying pan. Add mushrooms then sprinkle with flour and cook for 5 mins.
-
3Remove chicken from pan and drain on paper towels. Add sour cream and egg yolk to pan and bring to a boil. Season. Return chicken to pan along with mushrooms. Cook for 5 mins. Garnish with parsley.
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