Rooster in its Riesling Sauce

29/10/2015

Preparation

Melt the butterin the bottom of a casserole dish. Fry the pieces of rooster until they are browned on all sides.
Remove them and fry the finely chopped shallots.
Once the shallots have softened without coloring, pour the flour intothe casserole dish and mix well.
Put the chicken pieces back in the casserole dish, add the fresh mushrooms and pour in the contents of the Riesling bottle.
Add the bouquet garni, the celery stalk, a tablespoon of chopped parsley, salt and pepper and stir so that the meat does not stick.
Cover and cook on low heat for about 1h30.
To serve, remove meat pieces from casserole dish and set aside in a warm oven. Remove also herbs and bind the sauce with cream.
Pour the sauce over the rooster cuttings and sprinkle with the remaining chopped parsley.

 

Enjoy your meal !

Rooster in its Riesling Sauce

6 Servings

  • Preparation time 20 minutes
  • Cooking time 1 hour
     

Ingredients

  • 1.8 kg rooster cutting
  • 100 g Paris mushrooms or seasonal mushrooms
  • 4 shallots
  • 40g butter
  • 25 cl fresh thick cream
  • 1 stalk celery or a pinch of celery salt
  • 1 bouquet garni (thyme, bay leaves)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons flour
  • 1 bottle of Alsatian Riesling
  • Salt and pepper


 


 

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