Germany GP 2020: Chicken with Mushrooms in a Cognac-Cream Sauce

I got a stack of cookbooks from my local library this past week, including three German Cookbooks! That might explain why, despite not generally loving most German food, I ended up making two meals and five recipes for the German GP this year. And… it might just begin to change my opinion of German food. This recipe for Chicken with mushrooms in a delectable cognac-cream sauce is rich and sumptuous. The sides of braised red cabbage and cold marinated green beans were stand out in and of themselves, and the soup I made the day before was creamy, simple, and warming. Maybe I’ve been too quick to judge, I might just have to be a little more open-minded the next time a German race comes around!

Chicken with Mushrooms in a Cognac-Cream Sauce

Adapted from The New German Cookbook by Jean Anderson and Hedy Wurz

1 ½-2 pounds boneless, skinless chicken thighs, cut into two pieces each
5 Tbsp butter
¼ cup Cognac or brandy
¼ cup Riesling wine
½ cup beef broth
1 pound cremini or button mushrooms
¼ cup minced shallots
2 cups half-and-half
salt and pepper 

1. Preheat oven to 150-200°F.
2. Melt 2 tablespoons butter in a large heavy skillet over moderately high heat, brown the chicken thighs on each side. Remove to a shallow baking dish, cover with foil and keep warm in the oven.
3. Add the Cognac and wine to the skillet and heat 1-2 minutes, scraping up any browned bits. Add the broth and boil, uncovered, until reduced by two thirds. Pour the mixture over the chicken, re-cover, and set in the oven.
4. Add the remaining butter to the skillet, add the mushrooms and shallots. Sauté 8-10 minutes, until the mushrooms are limp and their juices have mostly evaporated. Stir the chicken and all the liquid back into the skillet, add the half-and-half and simmer, uncovered over moderately low heat for 10-15 minutes, until the cream reduces by half and the consistency is of a thin white sauce. Season to taste with salt and pepper and serve at once.