Huehnerfrikassee (Chicken Ragout)

• 6 skinless chicken legs (or 4 chicken breasts)
• Salt, Pepper
• Flour
• 250 g Mushrooms
• 500 ml chicken broth (2 cups)
• 100ml White wine (3/4 of a cup)
• 1/2 cup sour cream
• Lemon juice
• 2 cups peas

1. Cut and season the chicken with salt and pepper and dust with some flour. Cook it shortly in the pan without getting brown. Take it out of the pan.
2. Clean off the mushrooms and cut them in half. Cook them in the oil of the chicken. Dust them with some flour and then fill it up with chicken broth and white wine
3. Let it boil and then put the chicken back in. At medium heat let it cook for about 20 min. Stir occasionally.
4. If you used chicken legs, take them out after cooking time and cut meat off the bones, return to pot. Stir in sour cream and peas. Bring to boil, season with salt, pepper and lemon juice.

chicken, salt, flour, mushrooms, white wine, sour cream, lemon juice, peas

Taken from www.epicurious.com/recipes/member/views/huehnerfrikassee-chicken-ragout-52904941 (may not work)