Poulet Saute Au Vin Blanc - cooking recipe

Ingredients

2 1/2 lb. frying chicken (quartered)
1 oz. butter
1 Tbsp. oil
salt and pepper
1 oz. shallots or onion, finely chopped
1/2 c. dry white wine (preferably Riesling)
1 c. heavy cream

Preparation

Dry chicken joints.
Heat butter and oil in wide pan with cover and saute chicken briskly.
Season, cover pan and cook over low heat for 25 to 30 minutes.
Remove chicken.
Add shallots or onions to pan, cook 1 minute.
Add wine and boil rapidly, stirring occasionally until reduced to half.
Stir in cream, replace chicken and simmer until sauce thickens slightly.
Serve with buttered rice or wild rice.
May be made ahead, but add cream and wine at last minute.