A regional dish from Alsace.

In this regional dish from Alsace, the chicken is braised using chicken stock with a sweet Riesling wine that yields a delicious round and fruity sauce. Easy to make and delicious to eat. 

INGREDIENTS  

• 1 chicken cut in 6 pieces. 

• 200 ml (6.7 fl oz) chicken stock. 

• 200 ml (6.7 fl oz) Riesling wine (medium dry or sweet)

• 50 ml (1.7 fl oz) cognac 

• 150 g (5.3 oz) mushrooms 

• 60 g (2.1 oz) chopped shallots 

• 100 ml (3.5 fl oz) cream (heavy cream) 

• 2 garlic cloves (germ removed) 

• 1 small twig of thyme 

• Salt and pepper to season the chicken 

• 1 tbsp of oil plus 1 of butter to cook the chicken 

Cooking time – 30 mins part covered 

INSTRUCTIONS 

1. Sauté the mushrooms in oil until they are just coloured. Transfer to a bowl and set aside.

2. Colour the chicken in oil on a high heat on both sides for 1 minute on each side until they become a blonde colour, then remove from the pot. 

3. Reduce the heat and sauté the shallots, garlic and thyme in the oil remaining from colouring the chicken. Cook for around 3 minutes.

4. Turn the heat to high, add the cognac and deglaze the pan until the cognac is nearly all evaporated. 

5. Add the mushrooms and chicken back into the pan and pour the chicken stock (preferably made from the chicken off cuts) and the riesling and bring to the boil. Simmer partly covered for 15 minutes. 

6. Remove the chicken breasts first and keep warm in the oven at 60°C (140℉) and continue cooking the legs for a further 15 minutes. Then transfer the chicken legs to keep warm in the oven with the breasts. 

7. Increase the heat to high and boil the remaining sauce for about 4-5 minutes to concentrate the flavours. 

8. Stir in the cream and continue to reduce the sauce on a medium heat for 5 minutes. The sauce is ready when it reaches a spoon-coating consistency. 

9. Turn off the heat, return the chicken pieces to the pan and coat them with the sauce.