Chicken In Riesling - cooking recipe

Ingredients

3 tbsp oil
1 (2 3/4 lb) chicken, quartered
3 None shallots, minced
1 clove garlic, minced
1/2 cup fresh flat-leaf parsley leaves, a little reserved for garnish, remainder finely chopped
1 sprig fresh tarragon leaves, finely chopped
1/4 tsp grated nutmeg
4 tbsp cognac
2 cups Riesling wine
1/2 lb button mushrooms, halved
1 tsp lemon juice
1 tbsp all-purpose flour
3/4 cup sour cream
1 None egg yolk

Preparation

Heat 2 tbsp oil in a Dutch oven. Sear chicken all over until browned. Add shallots, garlic, parsley, tarragon and nutmeg. Season. Add cognac, wine and 1/2 cup water. Cover and simmer for 30 mins. Remove lid and simmer for 15 mins.
Meanwhile, drizzle mushrooms with lemon juice. Heat remaining oil in a frying pan. Add mushrooms then sprinkle with flour and cook for 5 mins.
Remove chicken from pan and drain on paper towels. Add sour cream and egg yolk to pan and bring to a boil. Season. Return chicken to pan along with mushrooms. Cook for 5 mins. Garnish with parsley.