18 skinless and boneless chicken legs

1/4 cup (60 ml) butter

2 onions, chopped

2 cloves garlic, finely chopped

1 lb (454 g) white button mushrooms, sliced

2 cups (500 ml) Riesling (Alsace wine)

1 cup (250 ml) chicken broth

Salt and pepper

1 cup (250 ml) 15% cooking cream

In a saucepan, brown the chicken in half the butter. Remove the chicken and set aside.

Add the onions, garlic and mushrooms and sauté in the remaining butter until the liquid has evaporated and the vegetables are golden brown. Return the chicken to the pan.

Add the wine, broth and cream. Simmer for 45 minutes, partially covered.

Adjust the seasoning. Serve over long pasta.

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