Hong am Rèisleck (Chicken in Riesling) (Luxembourg)

I've mentioned before how charmed I am by Luxembourg and its medieval multicultural heritage and history. This is another example of a dish that highlights that mixed heritage of French and German influences.
Chicken pieces are slowly cooked in white wine (Riesling) and finished with a rich mushroom sauce. I think it's needless to say how delicious this was. And another plus: as scrumptious and complicated as it looks, it's actually pretty easy and fast to make :).
Recipe source: here.

Last year: Hawaiian pizza (Canadian).
Two years ago: Barmbrack (Irish cake loaf for Halloween).
Three years ago: Zucchini cream soup (vegan).
Four years ago: Chocolate banana bread with white chocolate chips.





Ingredients (serves 4):

• 8 chicken pieces (I used boneless thighs, but a regular whole chicken broken down into 8 pieces will do as well)
• 4 tablespoons butter, divided
• 2 red onions
• 5 large garlic cloves
• 30 ml (about 3 tablespoons) Cognac or Sherry
• 250 ml Riesling
• 100 ml chicken stock
• 300 g white mushrooms
• 1 tablespoon flour
• 250 ml heavy fluid cream or half-and-half
• 1 egg yolk
• salt and freshly ground pepper
• some freshly ground nutmeg
• a small handful of fresh parsley
• some hot noodles to serve over (optional)

Wash and pat dry the meat. Season it with salt and pepper all over. Heat half the butter in a large pan and fry the meat in it, 4-5 minutes per side, until slightly browned (even if the middle stays raw). Chop the onions and garlic and add them to the pan:

Cook for 5-7 minutes more, stirring once in a while, until the onions soften. Add the Cognac to the pan (carefully) and let it cook until it almost evaporates. Add the Riesling and chicken stock:

 Let the whole thing simmer for 20-30 minutes until the chicken is cooked through and most of the liquid cooks off.
Meanwhile, heat the other 2 tablespoons of butter in a pan and add the sliced mushrooms to it. Saute them until softened. In a small bowl, mix the cream, the yolk, the flour, and the nutmeg.
When the chicken is cooked, add the mushrooms to it and mix well. After 2 minutes, add the cream sauce and mix very well. Turn off the heat and add the chopped parsley.
It's done, dig in! :)