Hong am Rèisleck

Description

Chicken in white wine

Ingredients

• 1 chicken of about 1.5 kilos
• 4 shallots
• a clove of garlic
• parsley, to taste
• 75 g butter
• 100 g cream
• 1 egg yolk
• ½ litre riesling, and a small cup of meat stock
• 1 tablespoon flour
• 1 spirit measure of cognac
• 150 g mushrooms
• salt, pepper and a little nutmeg
• 2 tablespoons oil

Directions

1. Quarter the chicken, and lightly brown them in half the butter in a stewing pan for about 5 minutes, then season.
2. Put in the shallots, parsley and garlic, finely chopped.
3. Continue to cook on a low heat.
4. Flambé the meat with the cognac, and then pour in the riesling and the stock.
5. Simmer on a low heat for thirty minutes.
6. Chop the mushrooms and fry them lightly in the remaining butter.
7. Then add them to the pot.
8. A few minutes before the end of the cooking time, blend the flour, cream and egg yolk.
9. Pour this sauce over the meat without cooking further, and season to taste.