Poularde with Mushroom Wine Sauce

Ingredients

• 1 Poularde
• 150 g shallots
• 2 Garlic cloves
• 0.5 bunch tarragon
• 80 g Butter
• 2 tbsp chopped parsley
• 0.5 l Riesling wine
• 200 g mushrooms
• 200 g Sour Cream
• Salt
• Pepper

Instructions

1. 1.

   Divide the poularde into eight parts, trim the wings, wash and pat dry. Peel and quarter the shallots; peel and finely chop the garlic. Heat half the butter in a pot and brown the poularde pieces on all sides, seasoning with pepper and salt. Add the shallots, garlic, and chopped herbs. Set aside some tarragon leaves for garnish.

2. 2.

   Pour in the wine and simmer covered for 25 minutes. Clean and slice the mushrooms, then sauté them in the remaining butter. Return the poularde to a hot pot uncovered and cook for another 10 minutes; stir in the sour cream and mushrooms, and garnish with the remaining tarragon leaves.