Summary

Ingredients

• 1 chicken (Hohenloher or Bresse chicken)
• 350 ml white wine (Riesling), dry, e.g. Rheingauer or Alsatian
• 2 shallot (s)
• 1 clove garlic
• 1 bunch parsley
• 150 ml cream
• 1 small Glass cognac
• 1 egg (s)
• 1 tablespoon flour
• salt and pepper
• 50 g butter
• Olive oil, for frying

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Instructions

1. Cut up the chicken. In a large roaster, heat approx. 50 g butter with a dash of olive oil and fry the chicken pieces in it until light brown (without the lid). Salt lightly. If necessary, pour off any chicken fat that has leaked from the skin.
2. Finely chop the shallots, press through the garlic, chop the parsley and add everything to the meat. Braise briefly with the roaster closed. Pour cognac over it and light (flambé). Deglaze with 1/3 l Riesling and simmer over low heat for half an hour. If necessary, pour in some more wine and simmer for another 10 minutes. Remove the chicken parts and keep them warm for a moment. Mix 1 tablespoon of flour with 1 egg yolk and 150 ml of cream and whisk into the sauce. Season to taste with salt and pepper. Return the chicken pieces to the pot. Serve immediately.
3. This goes well with white bread or, if you like, spaetzle or ribbon noodles.
4. Variant:
5. Fry 150 g fresh mushrooms with a touch of garlic in 50 g butter and add.
6. Starter recommendation: thinly sliced smoked meat (e.g. Bündner meat), pane pugliese, butter
7. Dessert recommendation: Mousse au chocolat