Chicken With Riesling

• 4 servings
• 5 tablespoons unsalted butter
• One 3 1/2 pound chicken, quartered or chicken pieces
• Kosher salt and fresh ground pepper
• 1 large shallot, minced
• 2 tablespoons cognac
• 1 cup dry Riesling or Gewurztraminer
• 6 ounces white mushrooms, sliced 1/2 inches thick
• 1 tablespoon flour
• 1/3 cup heavy cream (or less

1. Pat the chicken dry and season with salt and pepper. Melt two tablespoons of the butter in a large skillet and brown
2. the chicken. Add the shallots and saute a minute, add the cognac and carefully ignite. When the flame subsides add
3. the wine, cover and simmer over low heat until the breasts are just done, about 25 minutes. Remove to a plate and
4. cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to a plate.
5. Meanwhile, in a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until they are browned.
6. In a small ramekin combine the last tablespoon of butter with the flour to make a paste. Whisk the cream into the
7. braising liquid left from the chicken and bring to a simmer. Gradually whisk the flour-butter paste into the braising
8. liquid and simmer, whisking, until no floury taste remains, about 3 minutes. Season with salt and pepper. Return the
9. chicken to the skillet, add the mushrooms, and briefly reheat.
10. *Serve with spaetzle, boiled potatoes or noodles

unsalted butter, chicken, kosher salt, shallot, cognac, white mushrooms, flour, heavy cream

Taken from www.epicurious.com/recipes/member/views/chicken-with-riesling-50170821 (may not work)