Ingredients

• 3 ounces (6 tablespoons) butter, divided
• 1 (4-5 pound) chicken, broken down into 8 pieces
• 6 shallots, chopped
• 2 cloves garlic, finely chopped
• 1.5 ounce (3 tablespoons) Cognac or Sherry
• 1 cup Riesling wine
• 1/3 cup chicken stock
• 6 ounces mushrooms (cremini or button), chopped or sliced
• 1 tablespoon flour
• 4 fluid ounce heavy cream
• 1 large egg yolk
• sea salt
• freshly ground pepper
• freshly grated nutmeg
• small handful parsley, roughly chopped
• 1 tbsp minced chervil (optional)
• hot wide flat noodles, for serving

Directions

• Heat half of the butter in a large, wide pan with deep sides over high heat until hot. Season chicken with a bit of salt and pepper and add to the hot pan, skin side down. Sauté until skin has browned, then flip over. If your pan isn’t large enough to hold all of the chicken at once, do this in two batches, removing the first batch to a plate and returning it with the juices it’s released back to the pan before the next step. Add shallots and garlic to the pan, and continue to sauté for another minute or two.
• Carefully add the Cognac to the pan and allow it to almost evaporate. Add the Riesling and chicken stock to the pan, turn heat down to a gentle simmer, and allow to cook for about 20-30 minutes, or until the chicken is cooked all the way through.
• While this is cooking, put the remaining butter into a pan and sauté the mushrooms until they just begin to turn golden in spots. Add them to the pan with the chicken. Whisk together the flour, heavy cream, and egg yolk; pour over and around the chicken while stirring/moving everything around, and immediately turn off the heat. Season to taste with a bit more salt and pepper, and a few grates of fresh nutmeg. Stir in the parsley and chervil (if using).
• Serve hot over hot buttered noodles with vegetables of the season.

Photos