6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)
Salt and freshly ground pepper
1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying
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
Cooking Channel User
This was so very good. Easy to make & just right for a wintry night.
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