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Coq au Riesling

  • 1 (3-pound) chicken, cut into four pieces
  • 3 tablespoons butter
  • 2 tablespoons Cognac
  • 2 shallots, minced
  • 3/4 cup riesling
  • 1/4 cup heavy cream
  • 5 fresh mushrooms, sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped fresh parsley

Melt butter in 10-inch skillet. Add chicken pieces and brown quickly on skin side. Flame with Cognac (see note below).

Remove pieces from pan and set aside. To the pan, add shallots and saute one minute, then add wine, cream, mushrooms, salt and pepper. Mix well. When sauce is smooth, put back chicken pieces, cover and cook over low heat 30 minutes or until tender. Remove cover and cook 10 minutes more to reduce sauce. (If chicken is well cooked, remove pieces and hold, wrapped in aluminum foil, while sauce is cooking.)

Arrange pieces on a deep platter. Pour the sauce over chicken, and sprinkle fresh parsley on top. Serves 4.

Note: To flame Cognac in a soup ladle, tip it toward a match flame, and it will catch fire. Transfer this fire to the pan. Flames die down in a minute.

Sunday, September 29, 2002

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