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Chicken in White Wine (Hong am Reisleck-Luxembourg) Recipe

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This recipe for Chicken in White Wine (Hong am Reisleck-Luxembourg), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken of about 3 1/2 lbs., 4 shallots, 1 clove garlic, parsley, 2.5 oz. butter, 3.5 oz. cream, 1 egg yolk, 1 c. Riesling, 1 c. (or less) of meat stock, 1 T. flour, 1 shot of Cognac, 5.5 oz. mushrooms, salt, pepper and a pinch of nutmeg, 2 T. oil.

Directions:
Directions:
Quarter the chicken and lightly brown the pieces in half the butter in a "stewing pan" for about 5 minutes, then add seasonings. Add the shallots, parsley and garlic, finely chopped. Continue to cook on a low heat. Flambé the meat with the Cognac, and pour in the Riesling and the stock. Simmer on a low heat for 30 minutes.

Chop the mushrooms and fry them lightly in the remaining butter, then add them to the pan. 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a recipe from Luxembourg, originally listing ingredients in grams, which have been converted to ounces, hopefully reasonably accurately. the Reisling is Marcia's favorite. The Kieffer and Gevelinger great grandparents were born in Luxembourg. We visited the Gevelinger home at 49 Rue Principale in Sandweiler..

 

 

 

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