Hong am Rèisleck (Chicken Cooked in Wine)

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Hong am Rèisleck (Chicken Cooked in Wine)

Hong am Rèisleck (Chicken Cooked in Wine) is a traditional Luxembourger (from Luxembourg) recipe for a classic dish of chicken cooked with mushrooms and shallots in a Riesling wine and meat stock base thickened with an egg yolk and cream liaison. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Chicken Cooked in Wine (Hong am Rèisleck).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes Milk Recipes Luxembourg Recipes

Ingredients:

1 whole chicken (about 1.5kg), quartered
4 shallots, finely chopped
1 garlic clove, finely chopped
4 tbsp parsley, finely chopped
75g butter
25ml Cognac
250ml Riesling wine
200ml meat stock
100ml cream
150g mushrooms, wiped clean
1 egg yolk
1 tbsp plain flour
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
2 tbsp oil

Method:

Melt half the butter in a large pan, add the chicken quarters and fry until golden. Season well then add the shallots, garlic and parsley. Continue to cook over low heat for a further 2 minutes.

Pour over the cognac, set alight and flambé the meat. Once the flames have died down pour in the Riesling and meat stock. Bring to a simmer and cook over low heat for 30 minutes.

In the meantime, chop the mushrooms and fry in the remaining butter until soft. Add to the stew and cook for 5 minutes. A few minutes before the dish is done, whisk together the flour, egg yolk and cream. Take the pan off the heat, pour the cream sauce over the top, adjust the seasonings to taste then serve accompanied with noodles or dumplings.