Zubereitung

1. 1

   Pat the chicken pieces dry and season them all over with salt and pepper.

2. 2

   Heat the butter or margarine together with the rapeseed oil in a large braising pot and brown the chicken pieces in batches until golden, then take them out.

3. 3

   Finely dice the shallots and quarter the mushrooms. Fry both in the cooking fat until the mushrooms have taken on colour and the liquid has evaporated.

4. 4

   Dust over the flour, let it cook briefly and deglaze with the Riesling and the chicken stock. Add the bay leaf and bring the sauce to the boil, stirring.

5. 5

   Return the chicken pieces with their released juices to the pot, cover and braise over low heat until the meat is cooked through.

6. 6

   Take out the chicken pieces and keep them warm. The core temperature should be 75 °C and the juices should run clear. Remove the bay leaf.

7. 7

   Stir the cream into the sauce and let it reduce uncovered over medium heat until it thickens slightly.

8. 8

   Season the sauce with the lemon zest, salt and pepper, return the chicken pieces and serve sprinkled with the parsley.