Chicken cooked in Riesling recipe
- Cuisine: French
- Serves 4
About 12 parsley stalks
1 bay leaf
2 sprigs of thyme
4 chicken drumsticks (skin on or off)
4 chicken thighs (skin on or off)
Salt and freshly ground black pepper
1 tbsp oil
20 g butter
2 shallots, chopped
30 ml cognac (or brandy)
200 ml Alsace Riesling
A little grated nutmeg (optional)
300 g baby mushrooms
Juice of 1/2 lemon
100 ml cream
2 egg yolks
3 tbsp chopped parsley
Using kitchen string, tie together the parsley stalks, bay leaf and thyme to make a bouquet garni. Put aside.
Season chicken pieces with salt and pepper, then brown chicken on medium heat in a little oil and half the butter for 2-3 minutes. Add shallots, shake the pan and cook for 2 minutes. Add cognac, stir well, then light the cognac. When the flame dies down, add the wine, nutmeg and bouquet garni. Bring to a simmer, cover and cook for about 25 minutes.
Meanwhile, sauté mushrooms in a pan in remaining butter. Add mushrooms to chicken and simmer for 3 minutes. Stir in lemon juice.
In a bowl, mix cream with egg yolks. While whisking continuously, pour the cooking liquid from the chicken into the cream and egg preparation. Then pour the cream sauce back into the chicken and mushrooms.
Keep on low heat for a few minutes (it must not boil), while gently stirring all the ingredients together.
Add chopped parsley, remove bouquet garni and serve.
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