Cockerel in Riesling Mushroom Sauce with Ribbon Noodles

Total Time:
2 hr 35 min
1 hr
20 min
1 hr 15 min

4 servings

  • For ribbon noodles:
  • 1 cup white bread flour
  • 3 eggs
  • 1 teaspoon salt
  • Dash vinegar
  • Oil, for frying
  • For the chicken:
  • 1 (3 to 4-pound) chicken quartered into 2 halves, breast with wing and 2 thighs
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 1/2 cups button mushrooms, cleaned and quartered
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons cherry brandy
  • 1 cup Riesling wine
  • 1 cup chicken stock
  • 1 sachet d'epices of 8 peppercorns, 1 bay leaf and 6 parsley stems wrapped in cheesecloth
  • 3 1/2 ounces creme fraiche
For the pasta dough:
  • Place flour in a mound on a wood surface and make a small well in the middle of the flour. Lightly beat eggs with salt and vinegar. Gradually add egg mixture a little at a time to the flour, combing with a fork to moisten all bits of flour. Knead dough into a cohesive mass. Then continue kneading until smooth and elastic, about 400 strokes. Separate about 1/4 of the dough into a separate ball for frying. Cover each portion of dough with plastic wrap to prevent drying out and let rest for about 20 minutes at room temperature.

  • Season chicken with salt and pepper and dredge in flour. Heat butter and oil in a large rondeau or saute pan, and brown chicken on all sides. Remove chicken to a utility platter, and add mushrooms to pan and saute until golden brown. Then add shallot and garlic and cook until translucent. Add cherry brandy, then de-glaze pan with wine. Add the chicken stock, bring to a boil and reduce to a simmer. Return the chicken parts to the sauce, add the sachet, cover and cook over low heat until chicken is tender, about 40 minutes.

  • While chicken is cooking, roll out dough in pasta machine (1/4 at a time) until it is about 1/16th of an inch thick. Cut the reserved portion for frying into thin strips, 2-inches long. Cut the larger portion into ribbons with a pasta roller or pizza cutter. Fry the smaller reserved portion at 350 degrees F until golden brown and place on paper toweling to drain. Cook larger portion in boiling water until al dente, just a few minutes for fresh pasta, and drain.

  • Gently remove chicken to a platter, strain sauce and return the sauce to the pan. Allow sauce to reduce until it is thick enough to coat the back of a spoon. Finish sauce by removing from heat and whisking in creme fraiche. Season with salt and pepper, as needed.

  • Place boiled pasta on serving plate and top with chicken. Spoon sauce around chicken and top with fried dough.

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