Chicken in white wine – Coq au Vin blanc

Ingredients for 3 servings:

• 4 chicken legs
• 7 large mushrooms
• 3 m.-large shallot(s)
• 1 garlic clove(s)
• ¼ bunch tarragon
• 1 cup of crème fraîche with herbs
• 50 g herb cream cheese
• 2 tsp, heaped stock, granulated
• 2 tbsp butter
• ¼ liter dry white wine
• 6 cl brandy or cognac
• salt and pepper
• oil
• ¼ liter of water
• 100 ml cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

typically Alsatian

Fry the previously skinned chicken pieces in a butter and oil mixture until golden brown and remove from the casserole. Slice the mushrooms, finely dice the shallots, and fry in the same shallow casserole until the onions are translucent. Pour the cognac over the pieces and flambé them. Pour the concentrated broth over the flambéed vegetables. Add the wine and the cream. Return the chicken pieces to the pan and simmer for about 30 minutes over medium heat. Remove the chicken pieces and keep warm in the oven at 50°C. Add the herb crème fraîche and the herb cream cheese to taste, as well as the tarragon and the finely chopped garlic clove. Then simmer the sauce for about 20 minutes. If necessary, thicken slightly with a sauce thickener if it is still too runny, and then add the chicken pieces back in. I recommend homemade tagliatelle as a side dish.