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1
Melt 2 tablespoons of the butter in a large skillet.
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2
Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side.
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3
Add the shallot and cook, stirring, for 1 minute.
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4
Add the Cognac and carefully ignite it with a long match.
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5
When the flames subside, add the Riesling, cover and simmer over low heat until the chicken breasts are just cooked, about 25 minutes.
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6
Transfer the breasts to a large plate and cover with foil.
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7
Cover and simmer the legs until cooked through, about 10 minutes longer.
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8
Transfer to the plate.
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9
Meanwhile, in a medium skillet, melt 2 tablespoons of the butter.
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10
Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes.
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11
Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
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12
In a bowl, blend the flour and the remaining 1 tablespoon of butter.
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13
Stir the cream into the large skillet; bring to a simmer.
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14
Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes.
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15
Season with salt and pepper.
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16
Return the chicken to the skillet, add the mushrooms and briefly reheat.
