Ingredients for 4 servings:
- 1 31/2 pound chicken, cut into serving pieces or use chicken parts like thighs,
- 75 g (1/3 cup) unsalted butter,
- 4 shallots,
- 3 dl (1 cup) Riesling wine,
- 1/2 cup chicken stock,
- 1/2 pound fresh mushrooms, quartered if large,
- 30 ml (2 fl oz) Cognac,
- 1 dl (1/2 cup) heavy cream,
- 15 g (11/2 tablespoons) all purpose flour,
- salt, pepper and a pinch of freshly grated nutmeg.
1. Season the chicken with salt and pepper. In a large heavy skillet, melt 50 g (4 tablespoons) of butter, add the chicken, and sauté over moderate heat until lightly browned on all sides. Pour off most of the fat from the pan.
2. Add the shallots and garlic, sauté for 2 minutes, stirring. Sprinkle in the cognac and ignite, shaking the pot gently until flames subside.
3. Add the mushrooms, pour in the wine and chicken stock. Reduce heat, cover, and simmer for 30 to 40 minutes or until the chicken is tender.
4. With a slotted spoon, transfer the chicken and mushrooms to a heated serving platter. Increase heat under the cooking liquid and reduce to about 1/2 cup. Add the cream, stir over high heat until the sauce thickens slightly. If necessary, add 1 tablespoon of butter mixed with the flour and cook for 2 minutes to thickened the sauce.
Wine Pairing Tips:
As the name of the recipe suggests, a dry Riesling makes for the ideal pairing to this dish. When possible, serve the same wine used to cook the coq, otherwise serve a Riesling with a slightly fuller body and good fruit to balance the cream in the sauce. A Pinot Gris will also work quite nicely.