Poulet au Riesling uit de Elzas II

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Braad 1 braadkip in een braadpan in 150 gr boter bruin.
Giet er, als de kip bruin is, 1 glas voorverwarmde Rieslingwijn bij en
Laat de kip in ± 1 uur op laag vuur, onder nu en dan bedruipen,
gaar worden.
Haal de kip uit de pan en houd hem warm.
Maak 1 eetlepel bloem met wat water aan en roer dit door de jus.
Roer vervolgens 50 gr staafpâté met 3 eetlepels room tot een
zachte massa en meng deze van het vuur af door de jus, die nu niet meer
mag worden verhit.
Serveer de Rieslingkip met gestoofde zuurkool.