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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 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
Method
- Melt 2 tablespoons of the butter in a large skillet.
- Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side.
- Add the shallot and cook, stirring, for 1 minute.
- Add the Cognac and carefully ignite it with a long match.
- When the flames subside, add the Riesling, cover and simmer over low heat until the chicken breasts are just cooked, about 25 minutes.
- Transfer the breasts to a large plate and cover with foil.
- Cover and simmer the legs until cooked through, about 10 minutes longer.
- Transfer to the plate.
- Meanwhile, in a medium skillet, melt 2 tablespoons of the butter.
- Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes.
- Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
- In a bowl, blend the flour and the remaining 1 tablespoon of butter.
- Stir the cream into the large skillet; bring to a simmer.
- Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes.
- Season with salt and pepper.
- Return the chicken to the skillet, add the mushrooms and briefly reheat.
