The preparation

• In a casserole dish, fry the pieces of chicken in oil, season, let brown on low heat for 5 minutes. Sprinkle the shallots and finely-chopped garlic, and flambé with Cognac.
• Add the Riesling and broth, add the thyme and let simmer on low heat for 30 minutes.
• Brown the chopped mushrooms in a frying pan and pour them into the casserole dish.
• Before serving, mix together the flour, cream and egg yolk, and pour over the chicken pieces without boiling and season.
• In a casserole dish, fry the pieces of chicken in oil, season, let brown on low heat for 5 minutes. Sprinkle the shallots and finely-chopped garlic, and flambé with Cognac.
• Add the Riesling and broth, add the thyme and let simmer on low heat for 30 minutes.
• Brown the chopped mushrooms in a frying pan and pour them into the casserole dish.
• Before serving, mix together the flour, cream and egg yolk, and pour over the chicken pieces without boiling and season.