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

  1. 1
    Heat 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.
  2. 2
    Meanwhile, drizzle mushrooms with lemon juice. Heat remaining oil in a frying pan. Add mushrooms then sprinkle with flour and cook for 5 mins.
  3. 3
    Remove 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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