Coqu au Riesling

In many ways, Coqu au Riesling is even better than it's better known cousin, Coqu au Vin. The main difference, of course, is using dry Riesling instead of red wine. This makes for a lighter dish, a bit more suited for warmer weather. But whatever time of the year you chose to make it, Coqu au Riesling is equally impressive for a week-night supper or a fancier affair.

What you will need:

• 6 - 8 chicken thighs - could be boneless/skinless or bone-in

• Salt and freshly ground pepper

• 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying

• 4 shallots, minced

• 1 clove garlic, minced

• 2 tablespoons Cognac

• 1 cup/250 ml dry Riesling

• 1/2 cup/125 ml chicken stock

• 8 ounces/250 g mushrooms, quartered

• 1/2 cup/125 ml creme fraiche or sour cream

• Chopped fresh parsley or tarragon, for garnish

How to make it:

Start by sprinkling the chicken with salt and pepper.

Heat the butter and olive oil in a sauté pan and brown the chicken on all sides, working in batches.

When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze.

Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden.

When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms.

When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve and enjoy!