6 chicken legs, split at the joint (or a 3 pound/1.4 kg chicken, cut into 8)
Salt and pepper
1 tablespoon each of butter and olive oil (or 2 tablespoons goosfat)
4 shallots, minced
1 clove garlic minced
2 tablespoons Cognac
1 cup dry Riesling
1/2 cup stock
1 tablespoon butter, more if needed
1/2 Pound mushrooms, quartered
1/2 cup crÃ¨me fraÃ®che or sour cream
Chopped parsley or tarragon, for garnish
Season the chicken legs with salt and pepper. Heat the fat in a sautÃ© pan, and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for one minute.
Pour over the Cognac to deglaze. Put the chicken back in. Pour over the wine and the stock, cover, and cook until the chicken is tender, about twenty minutes, turning once.
Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the cream and the mushrooms. When hot, taste and correct the seasonings. Pour over the chicken, scatter over the parsley, and serve.