Mushroom Chicken
Prep Time: 10-15 minutes
Total time: 45 minutes
- 1 chicken, cut up or 6 large chicken thighs and legs
- Salt and fresh ground pepper
- 1 C dry white wine (I prefer Riesling)
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 4 shallots, minced
- 2 cloves garlic, minced
- 8 oz white mushrooms, quartered
- 1/2 C chicken stock
- 2 Tbsps Cognac
- 1/2 C sour cream or creme fraiche
- Chopped Tarragon or parsley
Season chicken parts with salt and pepper. Heat the olive oil in frying pan and brown the chicken on all sides, working in batches. Set aside on a platter. Add to the pan the shallots and garlic and cook slightly. Deglaze the pan with the cognac. Return the chicken to the pan, add the wine and the chicken stock and cover to cook until chicken is tender and cooked through - about 20 minutes, tuning once.
While the chicken is cooking, melt the butter in a small frying pan and cook the mushrooms until golden brown. When the chicken is cooked, move it to a serving platter and keep warm. Bring the remaining cooking liquid to a boil and reduce it down to sauce-like consistency. Add the sour cream and mushrooms. When hot, taste and correct seasonings. Pour the mushroom sauce over the chicken and sprinkle with garnishment.
Serve with a chilled glass of the white wine…and yes…I use the same wine to cook! If its not good enough to drink, why would you cook with it!