Chicken Riesling Cheesecake Factory
- 5 tablespoons unsalted butter
- One 3 1/2-pound chicken, quartered
- Salt and freshly ground pepper
- 1 large shallot, minced
- 2 tablespoons Cognac
- 1 cup dry Riesling
- 6 ounces white mushrooms, sliced 1/4 inch thick
- 1 tablespoon all-purpose flour
- 1/3 cup heavy cream
Melt 2 tablespoons of the butter inside a large skillet. Add the chicken, season with pepper and salt and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and punctiliously ignite it with a good match. If your flames subside, add the Riesling, cover and simmer over low heat before chicken breasts are only cooked, about 25 minutes. Transfer the breasts into a large plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to your plate.
Meanwhile, inside a medium skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with pepper and salt and cook over low heat before liquid evaporates, about 7 minutes. Increase heat to moderate and cook, stirring, until browned, about 3 minutes.
Within a bowl, blend the flour and the remainder of the 1 tablespoon of butter. Stir the cream into the important skillet; bring to a simmer. Gradually whisk the flour paste to the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to your skillet, add the mushrooms and briefly reheat.