The chicken and the wine go together really well, it’s a hit with everyone every time 
Ingredients
1 chicken of about 1.5 kilos
4 shallots, a clove of garlic, and parsley
75 gr. butter
100 gr. cream
1 egg-yolk
¼ litre Riesling, and a small cup of meat stock
1 tablespoon flour
1 spirit measure of Cognac
150 gr. mushrooms
salt, pepper and a little nutmeg
2 tablespoons oil
Method
Quarter the chicken, and lightly brown them in half the butter in a stewing pan for about 5 minutes, then season. Put in the shallots, parsley and garlic, finely chopped. Continue to cook on a low heat.
Flambé the meat with the Cognac, and then pour in the Riesling and the stock. Simmer on a low heat for thirty minutes.
Chop the mushrooms and fry them lightly in the remaining butter. Then add them to the pot. A few minutes before the end of the cooking time, blend the flour, cream and egg-yolk. Pour this sauce over the meat without cooking further, and season to taste.
Serve hot with noodles or dumplings.
Serves: 4
Preparation time: 20 mins
Cooking time: 60 mins
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