Sunday, July 20, 2008

Chicken in White Wine

Serves 4.

  • 1 chicken of about 1.5 kilos
  • 4 shallots, a clove of garlic, and parsley
  • 75 gr. butter
  • 100 gr. cream
  • 1 egg-yolk
  • ¼ litre Riesling, and a small cup of meat stock
  • 1 tablespoon flour
  • 1 spirit measure of Cognac
  • 150 gr. mushrooms
  • salt, pepper and a little nutmeg
  • 2 tablespoons oil
  • Quarter the chicken, and lightly brown them in half the butter in a stewing pan for about 5 minutes, then season. Put in the shallots, parsley and garlic, finely chopped. Continue to cook on a low heat.
  • FlambĂ© the meat with the Cognac, and then pour in the Riesling and the stock. Simmer on a low heat for thirty minutes.
  • Chop the mushrooms and fry them lightly in the remaining butter. Then add them to the pot. A few minutes before the end of the cooking time, blend the flour, cream and egg-yolk. Pour this sauce over the meat without cooking further, and season to taste.
  • Serve hot with noodles or dumplings.

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