Riesling can be made in a wide range of styles, from bone dry to very sweet. This dish calls for a lightly sweet Riesling — both for putting the dish together, and drinking with it later. This recipe yields 4 servings.
* 5 tablespoons unsalted butter
* One 3.5-lb. chicken, quartered
* 1 large shallot, minced
* 2 tablespoons Cognac
* 1 cup lightly sweet Riesling
* 6 ounces white mushrooms, sliced ¼-inch thick
* 1 tablespoon all-purpose flour
* 1/3 cup heavy cream
1. Melt 2 tablespoons of butter in a large skillet. Add the chicken, season with salt, and cook over moderate heat until slightly browned (about 4 minutes per side).
2. Add shallot and cook, stirring, for 1 minute.
3. Add Cognac and carefully ignite it with a long match. When the flame subsides, add the Riesling.
4. Cover and simmer over low heat until the chicken breasts are just cooked (about 25 minutes).
5. Transfer breasts to a large plate and cover with foil.
6. Cover and simmer the legs until cooked through (about 10 minutes longer). Transfer to the plate.
7. Meanwhile, in a medium skillet, melt 2 tablespoons of butter. Add mushrooms, season with salt, and cook over low heat until the liquid evaporates (about 7 minutes). Increase heat to low-medium and cook, stirring until browned (about 3 minutes).
8. In a bowl, blend the flour and the remaining 1 tablespoon of butter.
9. Stir heavy cream into the large skillet, and bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains (about 3 minutes).
10. Season with salt to taste. Return chicken to the skillet, add the mushrooms, and briefly reheat.