Prep 30 mins
Cook 2 hrs
This recipe comes from the Alscace Lorraine region of France and is made with heavy cream and Reisling wine. French beans and garlic mashed potatoes are a must with this rich dish. Because of the cooking time, I recommend using Chicken Thighes (on the bone and skin on)
- 6 tablespoons salted butter
- 8 chicken thighs
- 1 large onion, halved and sliced
- 8 ounces mushrooms, halved
- 4 tablespoons brandy
- 2 cups riesling wine
- 1 1⁄2 cups heavy whipping cream
- salt & pepper
- Preheat oven to 350°F.
- Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
- Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
- Remove chicken and place in a casserole dish. Keep warm.
- Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
- Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
- Cook the casserole in the oven uncovered for about an hour and 15 minutes.
- Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
- Pour mixture over chicken and serve.