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3 lb chicken
2 1/2 oz butter
salt
pepper
1 shallot
1 1/2 oz cognac
5 oz fresh mushrooms
1 cup Riesling wine
3 tbs cream
1. Cut the dressed chicken into 8 pieces. Heat the butter in a pan, sprinkle with salt and pepper, put in the chicken, sear on medium heat for 5 minutes -- the skin side first, until the pieces brown.
2. Add the finely-chopped shallot, brown for a second and flambÈ with cognac.
3. Add the pieces of sliced mushrooms, pour with the Riesling, let cook for about 40 minutes.
4. Take the pieces out, keep warm in the oven, cook the sauce, blend with the cream and season with salt and pepper. Pour the sauce over the chicken pieces.
2 1/2 oz butter
salt
pepper
1 shallot
1 1/2 oz cognac
5 oz fresh mushrooms
1 cup Riesling wine
3 tbs cream
1. Cut the dressed chicken into 8 pieces. Heat the butter in a pan, sprinkle with salt and pepper, put in the chicken, sear on medium heat for 5 minutes -- the skin side first, until the pieces brown.
2. Add the finely-chopped shallot, brown for a second and flambÈ with cognac.
3. Add the pieces of sliced mushrooms, pour with the Riesling, let cook for about 40 minutes.
4. Take the pieces out, keep warm in the oven, cook the sauce, blend with the cream and season with salt and pepper. Pour the sauce over the chicken pieces.
