Chicken In Riesling

• 3 tbsp oil
• 1 (2 3/4 lb) chicken, quartered
• 3 None shallots, minced
• 1 clove garlic, minced
• 1/2 cup fresh flat-leaf parsley leaves, a little reserved for garnish, remainder finely chopped
• 1 sprig fresh tarragon leaves, finely chopped
• 1/4 tsp grated nutmeg
• 4 tbsp cognac
• 2 cups Riesling wine
• 1/2 lb button mushrooms, halved
• 1 tsp lemon juice
• 1 tbsp all-purpose flour
• 3/4 cup sour cream
• 1 None egg yolk

1. Heat 2 tbsp oil in a Dutch oven. Sear chicken all over until browned. Add shallots, garlic, parsley, tarragon and nutmeg. Season. Add cognac, wine and 1/2 cup water. Cover and simmer for 30 mins. Remove lid and simmer for 15 mins.
2. Meanwhile, drizzle mushrooms with lemon juice. Heat remaining oil in a frying pan. Add mushrooms then sprinkle with flour and cook for 5 mins.
3. Remove chicken from pan and drain on paper towels. Add sour cream and egg yolk to pan and bring to a boil. Season. Return chicken to pan along with mushrooms. Cook for 5 mins. Garnish with parsley.

oil, chicken, shallots, clove garlic, parsley, tarragon, nutmeg, cognac, riesling wine, button mushrooms, lemon juice, flour, sour cream, egg yolk

Taken from recipes-plus.com/api/v2.0/recipes/30005 (may not work)