This recipe comes from the Alsace Lorraine region of France near the German border. Because of the origin location, this dish combines elements from both classic French and German cooking styles. The earthiness of the mushrooms and creamy sauce make this a perfect dish to head into fall.
Easy to make - ✓
Full of Flavor - ✓
Wine and Brandy - ✓ ✓
Let’s get started!
4 - 5 Bone in Chicken Thighs
5 Tablespoons of Butter
1 Medium - Large Onion
8 - 12 ounces of mushrooms ( Fresh or Dehydrated)
(pictured above are re-hydrated Morel Mushrooms)
2 Tablespoons of Brandy
1 Cup of Riesling Wine (Dry to Semi-Sweet)
1 Tablespoon of Ground Mustard Powder
1/4 Cup of Heavy Cream
Salt and Pepper to Taste
There are some alterations or additions you can make to this dish if you are looking for a change.
If you are using dehydrated mushrooms, follow the suggested re-hydration process for the mushrooms. but instead of using water, re-hydrate using the Riesling wine for added flavor.
The addition of carrots and potatoes can turns this into a one pot meal. Just add 1 cup of each chopped before step 4, and you will have a great one pot meal.
Cook Time — Approximately 1 hour 45 minutes.
Preheat oven to 375° F. Place a skillet over medium-high heat. Once the pan is warm, add 3 tablespoons of the butter. When the butter has melted, add the chicken thighs, skin side down. Cook until the skin is golden brown, about 7 minutes. Turn the chicken thighs over and cook an additional 4 to 5 minutes.
Place the chicken thighs on a plate and tent with aluminum foil to keep warm. Reduce your heat to medium. Add onions to the pan and cook until translucent, about 5 to 6 minutes. Add the mushrooms and cook for an additional 5 minutes.
Add the ground mustard to the pan and stir into the mixture of mushrooms and onions. Cook for about1 minute. increase heat slightly and add the Brandy and Riesling wine. Stir in removing any bits that are stuck on the pan. When the pan contents start to simmer, add the chicken back to the pan and turn off the burner.
Place the skillet in the middle of the oven and cook for 1 hour. Remove the chicken from the pan and tent again to keep warm. Place the skillet back on the burner over medium-high heat. Reduce the liquid until there is about 1 cup is left.
Once reduced, stir the remaining butter and heavy cream into the pan. Once the butter has melted, you can either add the chicken back into the pan (pictured above), or you can place the chicken in a serving dish and pour the sauce over the chicken and serve.