RCI-MT.004.0479.001
Hong am Rèisleck
Chicken in white wine
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Cut the chicken into 8 pieces (2 legs, 2 thighs, 2 wing sections, 2 breast pieces), then pat dry with paper towels. Season generously with salt, pepper, and a pinch of nutmeg.
2
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, approximately 3-4 minutes per side, then set aside.
10 minutes
3
Peel and quarter the shallots, then mince the garlic clove. Add them to the pot and sauté in the remaining oil and fat for 2 minutes until fragrant.
4
Pour the cognac into the pot and ignite carefully with a match to burn off the alcohol, shaking the pot gently until the flames subside, about 1 minute.
1 minutes
5
Return the chicken pieces to the pot and pour in the Riesling wine and meat stock. Bring to a gentle simmer, then cover and cook for 25-30 minutes until the chicken is nearly cooked through.
28 minutes
6
Meanwhile, clean the mushrooms with a damp cloth and slice them into quarters. Roughly chop the parsley and set aside.
7
In a small bowl, soften 50 grams of butter and work it together with the flour to create a beurre manié (flour-butter paste), then set aside.
8
Add the sliced mushrooms to the pot and simmer for another 8-10 minutes until the mushrooms are tender.
9 minutes
9
Whisk the egg yolk with the cream in a small bowl, and add a few spoonfuls of the hot cooking liquid to temper the mixture before stirring it back into the pot to avoid curdling.
10
Remove the pot from heat and stir the beurre manié into the sauce in small pieces, stirring gently until the sauce thickens and becomes smooth, about 2 minutes.
11
Return to low heat and stir in the remaining 25 grams of butter until melted and incorporated. Taste and adjust seasoning with salt, pepper, and nutmeg as needed.
12
Divide the chicken and sauce among four serving bowls, garnish with fresh parsley, and serve immediately with boiled potatoes or crusty bread if desired.