Chicken in Riesling

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F).

2. 2

   In a large enameled cast iron pot or other oven-safe pan, brown the chicken on all sides in the oil and butter. Season with salt and pepper. Keep the chicken on a plate. Keep only 45 ml (3 tablespoons) of the drippings in the pan. Add the mushrooms and shallots. Fry until golden brown. Season with salt and pepper.

3. 3

   Add the garlic and deglaze with the cognac. Flambé, if desired. Return the chicken to the pan. Add the broth and wine. Bring to a boil. Cover and bake for about 1 hour and 15 minutes or until the meat pulls easily from the bone.

4. 4

   In a bowl, combine the cream, egg yolk, and flour. Set aside.

5. 5

   Remove the chicken from pan and keep warm. Bring the cooking juices to a boil and reduce by half. Reduce the heat, add the cream and egg mixture and cook for 2 minutes, stirring until the sauce thickens. Add the parsley and season to taste.

6. 6

   Drizzle the sauce over the chicken and serve with spaetzle.