1 chicken weighing 1.5 kg (3 1/2 lbs)
150 g (5 oz) shallots
1 tsp salt
2 garlic cloves
1/2 bunch fresh tarragon
1/3 cup (75 g) butter
1/2 tsp white pepper
2 tbsp chopped parsley
500 ml (16 fl oz) 2 cups Alsatian Riesling/white wine)
3 cup (225 g) button mushrooms
1/2 tsp plain flour (All purpose)
7 fl oz (200 ml) 3/4 cup soured cream
150 g (5 oz) shallots
1 tsp salt
2 garlic cloves
1/2 bunch fresh tarragon
1/3 cup (75 g) butter
1/2 tsp white pepper
2 tbsp chopped parsley
500 ml (16 fl oz) 2 cups Alsatian Riesling/white wine)
3 cup (225 g) button mushrooms
1/2 tsp plain flour (All purpose)
7 fl oz (200 ml) 3/4 cup soured cream
method
1. Cut wings off chicken. Peel and quarter shallots. Put 1 shallot, together with wings, some salt and 1 cup (8 fl oz) 250 ml water, in a pan and simmer for 20 minutes. Strain stock.
2. Wash and dry remaining chicken, then cut in 8 pieces.
3. Peel and chop garlic. Rinse and finely chop tarragon, reserving some leaves for garnish.
4. Melt half the butter and brown chicken pieces. Add pepper, salt, shallots, garlic, herbs, wine and stock. Cover and cook for 25 minutes.
5. Rinse mushrooms, slice thinly, sprinkle with flour and brown in remaining butter.
6. Remove lid from pan, increase heat and continue to cook chicken for another 10 minutes until done.
7. Lift out chicken pieces and keep warm. Stir soured cream into sauce together with mushrooms.
8. Season to taste with salt and pepper and pour over chicken. Garnish with tarragon.
2. Wash and dry remaining chicken, then cut in 8 pieces.
3. Peel and chop garlic. Rinse and finely chop tarragon, reserving some leaves for garnish.
4. Melt half the butter and brown chicken pieces. Add pepper, salt, shallots, garlic, herbs, wine and stock. Cover and cook for 25 minutes.
5. Rinse mushrooms, slice thinly, sprinkle with flour and brown in remaining butter.
6. Remove lid from pan, increase heat and continue to cook chicken for another 10 minutes until done.
7. Lift out chicken pieces and keep warm. Stir soured cream into sauce together with mushrooms.
8. Season to taste with salt and pepper and pour over chicken. Garnish with tarragon.
serving amount
serves 4-6
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