Cockerel in Riesling Mushroom Sauce with Ribbon Noodles
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1987
- Total Fat
- 164
- Saturated Fat
- 31
- Carbohydrates
- 49
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 64
- Cholesterol
- 368
- Sodium
- 1875
- Total: 2 hr 35 min
- Prep: 1 hr
- Inactive: 20 min
- Cook: 1 hr 15 min
Ingredients
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
Directions
- 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.