The Alsation version of the

Ingredients

• 1 fresh poularde (or a normal fresh chicken)
• 250g little white mushrooms
• 1 beaker crème fraiche
• 1 beaker cream
• 1/2 bottle dry Elsässer Riesling
• a little clear stock of poultry
• (good convenience food will do)
• a little wheat flour
• a little butter
• 1 lemon
• spices (salt, pepper)

For the noodles:

• 500 g flour
• 6 complete eggs
• 40 ml good olive oil
• spices (salt, a little white pepper)
• a little water

Preparation

1. Brush and wash the poultry.
2. Seperate the higher and the lower parts of the legs.
3. Cut the higher parts into halves.
4. Retrieve six pieces of of nearly equal size.
5. Cut the breast into halves.
6. Cut the halves then moreover each in 2-3 pieces.
7. Spice them with salt and white pepper. (Powder it with a little flour)
8. Let the pieces brace in hot butter (Don’t let them take any colour)
9. Pour a little Riesling and then stock of poultry over it.
10. Let it all simmer for approx. 20-25 minutes.
11. Stir it occasionally.
12. Five minutes before the poultry is done, add the brushed complete mushrooms.

In the meantime I use to prepare the noodles.

1. Mix and knead:
   • 500 g flour
   • 6 complete eggs
   • 40 ml very good olive oil
   • and a little salt
   • a little water.
2. Roll the pastry to very thin sheets.
3. Keep them cool for 30 minutes.
4. Place a bowl in the oven and keep it warm there
5. Afterwards roll it to small, thin threads.
6. Cut out strips of 1/2 cm.
7. Place them on a kitchen towel and let them become dry.
8. Cook them eventually in water with a little salt and a little olive oil.
9. Let them become „al dente“.
10. Take them out of the water.
11. Put them as dry as possible into the warm bowl.
12. Spice it with a little nutmeg and again a little olive oil.

 

1. Check the meat.
2. Take it out of the sauce while it is still pink inside.  (Keep it warm.)
3. Add a little cream and crème fraiche to the sauce.
4. Let it simmer and check the taste.
5. If necessary, add a little lemon juice.
6. Possibly it takes a little starch to achieve the ideal consistence.

Serving suggestion

• Saute the pasta offer that as an add-on.
• Serve Riesling.