Chicken in Riesling Sauce

Ingredients

• 1 chicken (pre-cooked, about 1.2 kg)
• Salt
• pepper (from grinder)
• 30 g clarified butter
• 250 ml dry white wine (Riesling)
• 150 ml poultry stock
• 300 g thin carrots
• 200 g fresh mushrooms
• 4 Spring Onions
• 30 g Butter
• 1 tbsp sugar
• 150 ml Heavy Cream
• 1 tbsp flour
• 1 Tbsp soft butter
• chervil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Wash the chicken, pat dry, cut into 8 pieces, season with salt and pepper, then sear in a pot with hot clarified butter until browned on all sides. Remove and deglaze the pan with Riesling and stock. Simmer briefly, return the chicken pieces, bake for about 30 minutes, basting occasionally with the liquid.

3. 3.

   Meanwhile peel and trim the carrots; cut into smaller pieces if needed. Clean and halve the mushrooms. Trim the spring onions and cut into 8 cm lengths. Blanch the carrots in boiling salted water for 4-5 minutes, drain well. In a pan melt butter, then sauté carrots, mushrooms, and spring onions for 5 minutes, stirring occasionally. Sprinkle with sugar, lightly caramelize, and season.

4. 4.

   Remove the cooked chicken from the sauce, keep warm briefly, strain the roasting liquid. Add cream, bring to a boil, reduce slightly (thicken with a little flour-butter or starch if desired). Season with salt and pepper. Arrange the vegetables and chicken on warmed plates, drizzle with sauce, and sprinkle chervil leaves before serving.