Hähnchen in Rieslingsoße (Chicken Braised in Riesling)

• 8 pieces Chicken thighs, bone-in, skin-on
• 1 tsp Black pepper
• 3 medium Shallot
• 300 g Cremini mushrooms
• 300 ml Riesling Wine, dry
• 300 ml Chicken stock
• 2 tsp Dijon mustard
• 200 g Crème fraiche
• 15 g Fresh chives
• 25 g Butter
• 1 tbsp Olive oil
• 1 tsp Fine sea salt

1. Pat the chicken dry, then season all over with the fine sea salt and black pepper. Thinly slice the shallots, and slice the mushrooms.
2. Heat the olive oil and butter in a Dutch oven over medium-high heat. Brown the chicken, skin-side down first, for 5 to 7 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium and add the shallots and mushrooms to the pot. Cook for 6 to 8 minutes, stirring, until the mushrooms have released their liquid and the shallots are softened.
4. Pour in the Riesling and bring to a lively simmer, scraping up any browned bits. Simmer for 5 minutes to reduce slightly.
5. Stir in the chicken stock and Dijon mustard, then return the chicken to the pot, skin-side up. Cover and gently simmer on low for 30 to 35 minutes, until the chicken is tender and cooked through.
6. Remove the lid and simmer for 5 to 8 minutes to thicken the sauce slightly. Take the pot off the heat and stir in the crème fraiche until silky; do not let it boil.
7. Finely snip the chives and scatter over the chicken. Taste the sauce and adjust with a little more salt and pepper if needed, then serve hot with plenty of sauce spooned over.

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