Meats & Fish
5 Tbs Butter
3-1/2 lbs Chicken thighs, boneless and skinless
Salt and freshly ground black pepper
1 Shallot, large, minced
2 Tbs Cognac
1 cup Dry Riesling
6 oz White mushrooms, sliced 1/4 inch thick
1 Tbs Flour
1/3 cup Heavy cream
From "Food and Wine Magazine: Chef Recipes Made Easy", 2005, received on Crystal Cruises Panama Canal cruise, 11/06, pg. 86.
Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until lightly browned, about 2 minutes per side.
Add the shallot and cook, stirring, for 1 minute.
Add the Cognac, then carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat until the chicken is just cooked, 10-15 minutes.
Transfer the chicken to a large plate and cover with foil.
Melt 2 tablespoons of the butter in a medium skillet. Add the white mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, 7 minutes. Increase the heat to moderate and cook the mushrooms, stirring, until browned, about 3 minutes.
In a small bowl, blend the remaining tablespoon of butter with the flour. Stir the cream into the skillet; bring to a simmer. Gradually whisk in the flour paste and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper.
Return the chicken to the skillet, add the mushrooms and briely reheat.