- 5 tablespoons unsalted butter
- 8 chicken thighs
- Salt and freshly ground pepper
- 1 large shallot, minced
- 2 tablespoons Cognac
- 1 cup dry Riesling
- 6 ounces white mushrooms, sliced 1/4 inch thick
- 1 tablespoon all-purpose flour
- 1/3 cup heavy cream
- 1 lb egg noodles
- Melt 2 tablespoons of the butter in a large skillet. Add the chicken, season with salt and pepper and cook over moderate heat until slightly browned, about 4 minutes per side. Add the shallot and cook, stirring, for 1 minute. Add the Cognac and carefully ignite it with a long match. When the flames subside, add the Riesling, cover and simmer over low heat until just cooked, about 35 minutes. Transfer to the plate.
- Meanwhile, cook the egg noodles in boiling salted water. Toss with 1 tbsp butter.
- Meanwhile, in a medium skillet, melt 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over low heat until the liquid evaporates, about 7 minutes. Increase the heat to moderate and cook, stirring, until browned, about 3 minutes.
- In a bowl, blend the flour and the remaining 1 tablespoon of butter. Stir the cream into the large skillet; bring to a simmer. Gradually whisk the flour paste into the cooking liquid 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 briefly reheat. Serve with the cooked noodles.