Chicken With Riesling

1. 1

   Pat the chicken dry and season with salt and pepper. Melt two tablespoons of the butter in a large skillet and brown

2. 2

   the chicken. Add the shallots and saute a minute, add the cognac and carefully ignite. When the flame subsides add

3. 3

   the wine, cover and simmer over low heat until the breasts are just done, about 25 minutes. Remove to a plate and

4. 4

   cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to a plate.

5. 5

   Meanwhile, in a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until they are browned.

6. 6

   In a small ramekin combine the last tablespoon of butter with the flour to make a paste. Whisk the cream into the

7. 7

   braising liquid left from the chicken and bring to a simmer. Gradually whisk the flour-butter paste into the braising

8. 8

   liquid and simmer, whisking, until no floury taste remains, about 3 minutes. Season with salt and pepper. Return the

9. 9

   chicken to the skillet, add the mushrooms, and briefly reheat.

10. 10

    *Serve with spaetzle, boiled potatoes or noodles

* Per serving · 4 servings · Values may vary.

No additional tips available.