Hong am Rèisleck

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Chicken in white wine



  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.