This delicious Alsace specialty is a tender chicken cooked in a white wine sauce with mushrooms. You can cheerfully use a dry or semi-dry from anywhere in the world, but I might actually prefer this sprightlier version.
6 chicken drumsticks or 4 chicken breast
250 g mushrooms
1 large onion
1 Tbsp flour
400 ml riesling ( dry white wine)
70 g butter
200 g heavy cream
jus of 1/2 lemon
coarse salt and fresh grounded pepper
1. Rinse the chicken drumsticks (chicken breast). Season them on all sides with salt.
2. In a skillet, melt half of the butter. Add the chicken pieces, and cook gently over medium-low heat. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a bowl, set aside.
3. In the same skillet add the onion and cook until the onions are translucent stirring frequently
4. Place the chicken pieces on top of the onions and sprinkle with flour. Add the wine, salt and pepper. Lower the heat and cover the skillet. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.
5. Meanwhile, in a skillet, melt the other half of butter. Add the mushrooms cut in quarters and sauté for 2-3 minutes. Set aside.
6. When the chicken drumsticks are cooked, drain the pieces and strain the cooking juice--sauce. Return the juice in the skillet, add the heavy cream and reduce the sauce to half.
7. Add the chicken, and the mushrooms. Simmer for 3-4 minutes. Serve immediately, accompanied by pasta (optional).
“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will" ― Robert Frost