Summary

Ingredients

• 4 chicken legs
• 7 large mushrooms
• 3 shallot (s)
• 1 clove garlic
• 0.25 ¼ bunch tarragon
• 1 cup crème fraîche with herbs
• 50 g herbal cream cheese
• 2 teaspoons, heaped broth, grained
• 2 tablespoon butter
• 0.25 liter ¼ white wine, dry
• 6 cl brandy or cognac
• salt and pepper
• oil
• 0.25 liter ¼ water
• 100 ml cream

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Instructions

1. Fry the chicken pieces, previously freed from the skin, in a butter-oil mixture until golden brown and remove from the saucepan.
2. Slice the mushrooms, finely dice the shallots and fry in the same shallow saucepan until the onions are translucent. Pour the cognac over it and flambé. Pour the concentrated stock over the flambéed vegetables. Add the wine and the cream. Add the chicken pieces again and simmer everything for about 30 minutes over medium heat.
3. Remove the chicken pieces again and keep them warm in the oven at 50 degrees.
4. Add the herbal crème fraîche and the herbal cream cheese to taste, as well as the tarragon and the finely chopped clove of garlic. Then let the sauce boil down for about 20 minutes, if necessary thicken it with a sauce thickener if it is still too runny and put the chicken pieces back in.
5. I recommend homemade ribbon noodles as a side dish.