Chicken with Riesling

• 5 tablespoons unsalted butter
• One 3 1/2-pound chicken, quartered
• Salt and freshly ground pepper
• 1 large shallot, minced
• 2 tablespoons Cognac
• 1 cup dry Riesling
• 6 ounces white mushrooms, sliced 1/4 inch thick
• 1 tablespoon all-purpose flour
• 1/3 cup heavy cream

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

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

Taken from www.foodandwine.com/recipes/chicken-with-riesling (may not work)