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Coq au Riesling

Coq au Riesling

Ingredients (serves 4):
1 cock 1.5 kg
75 g butter
25 g shallots
3 dl Riesling
150 g fresh mushrooms Paris
2 oz cognac
1 dl cream
15 g flour
salt, pepper

Flame-and drain cock, cut it into 4 even pieces. Heat 50 g butter, put the pieces of rooster seasoned with salt and pepper.

- let steep over low heat for 5 minutes. Add the shallots finely chopped, let sweat for a moment, flaming brandy.

- Add the sliced ​​fresh mushrooms, wet with Riesling. Simmer gently for about 30-40 min. Then remove the pieces and store them in a casserole. Leave reduce the pan juices, link it to the cream, pour the sauce over the pieces of chicken. If the sauce is not quite related, add a little butter handled with 15 g of flour.

- Serve hot with noodles or spaetzle in Alsace.

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