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Poulet au Riesling
 Welcome to Alsace ladies and gentlemen. I am pleased to inform you we are still in France, we have not crossed the border and we are still speaking French, or at least I am and Parisian at that! A while back I happened to be in Strasbourg - une affaire de coeur gone awry - and by the shade of the grand cathedral and the tourist fanfare, I had the most delicious meal with a delighful compagnion that being a perfectly chilled dry Riesling, a Clos Saint-Urbain. For the price of a hefty tip, I walked away with this fantastic recipe. Chicken in Riesling (Serves: 4) Ingredients 6 tablespoons (3 oz/90g) butter 1 chicken, about 3 lb (cut into 6-8 pieces) 2 onions, sliced 1 carrot, sliced 2 garlic cloves, chopped bouquet garni: 1 bay leaf, 1 thyme sprig, 3 parsley sprigs 1 cup Riesling 2 tablespoons brandy (optional) 8 oz champignons (button mushrooms) 2 egg yolks 3/4 cup cream salt, fresh ground white pepper Directions Melt two-thirds of the butter in a large saucepan that has a cover. Add the chicken and lightly brown (approx. 5 minutes per side) all over then add the onions, carrots, garlic, and bouquet garni, and cook for several minutes. Pour in the Riesling (Brandy if you so choose), bring to a boil and simmer covered for about 35 minutes, or until chicken is cooked. Note: Some would have you cook it in the oven at 325. Frankly I'm on stove on all of this. Meanwhile, cut the mushrooms stalks and caps and cook over low heat for 3 to 4 minutes. When the chicken is cooked, remove it to a serving platter and keep warm. Reduce the cooking juices to half over high heat. Mix the egg yolks with the cream, and whisk in a little of the hot liquid. Pour the egg yolk mixture into the reduced cooking juices add the mushrooms, and stir over a very low heat until the sauce begins to thicken. Season to taste. Spoon a little of the sauce over the chicken and surround it with the mushrooms. Serve the remaining sauce separately. Serve with quartered baby red potatoes or perhaps wild rice. Wine Selection: If you have four or five grand burning a hole in your pocket, do try the 1938 Wehlener-Zeltinger Riesling Trockenbeerenauslese from the Joh. Jos. Prüm estate. While most of it was drunk before "they" marched in a few bottles are still available on the market. Short of that, here are a couple great Rieslings to consider: Chateau St. Michelle Riesling 2007 from the Columbia Valley Cono Sur Vision Riesling 'Quiltranam', 2007 from Chile Helfrich Vin d'Alsace Riesling 2007 Hugel et Fils Alsace Riesling 2005 
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