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Chicken with Riesling

Source of Recipe


Food & Wine






List of Ingredients



• 5 Tbsp unsalted butter
  
• One 3-1/2-pound chicken, quartered
  
• Salt and freshly ground pepper
  
• 1 large shallot, minced
  
• 2 Tbsp Cognac
  
• 1 cup dry Riesling
  
• 6 ounces white mushrooms, sliced 1/4-inch thick
  
• 1 Tbsp all-purpose flour
  
• 1/3 cup heavy cream
  






Instructions



1. Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper, and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat until the chicken breasts are just cooked, about 25 minutes. Transfer the breasts to a large plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to the plate.
   
   
2. Meanwhile, in a medium skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper, and cook over low heat until the liquid evaporates, about 7 minutes. Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
   
   
3. In a bowl, blend the flour and the remaining 1 tablespoon of butter. Stir the cream into the large skillet; bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms, and briefly reheat.
   
   Serve with noodles, spaetzle, rice or boiled potatoes.
   
   Serves 4