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    Servings: Not specified

    Directions

    cook pasta as directed 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. 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.

    Ingredients
    • 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
    • 1 lb wide noodle pasta

    Parsed from recipe text (no separate ingredient records).
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