LUTECE COQ SAUTÉ AU RIESLING D’ALSACE

[Rob]

1 (2 ½- to 3-pound) broiler-fryer chicken, cut up
Salt and pepper
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
1 bay leaf
2 whole cloves
1 cup riesling or dry white Alsatian wine
1 cup whipping cream
2 tablespoons flour
3 egg yolks, beaten
Dash ground nutmeg
Hot cooked noodles
Sprinkle chicken pieces with salt and pepper. In a 12-inch skillet, slowly brown chicken in the 2 tablespoons butter (about 10 minutes). Add onion, garlic, bay leaf, cloves, wine and ½ cup water. Bring to a boil; reduce heat. Cover and simmer till chicken is tender, about 30 minutes.
Remove chicken to platter and keep warm. Discard bay leaf and cloves. Skim excess fat from pan juices. Quickly boil pan juices and onion, uncovered, till reduced to 1 ¼ cups. Strain juices, discarding onion pieces; set aside.
Shake together whipping cream and flour. In saucepan, combine this mixture, pan juices, egg yolks and nutmeg; cook and stir until thickened but do not boil. Season to taste. Serve chicken and sauce over hot noodles. Makes 4 servings.
Per serving: 568 calories ( 58 percent from fat), 36g fat (20 g saturated, 10.9 g monounsaturated), 350mg cholesterol, 39 g protein, 9.2 g carbohydrates, .5 g fiber, 211 mg sodium.