1 cup white bread flour
1 teaspoon salt
Oil, for frying
1 (3 to 4-pound) chicken quartered into 2 halves, breast with wing and 2 thighs
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons butter
2 tablespoons vegetable oil
1 1/2 cups button mushrooms, cleaned and quartered
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons cherry brandy
1 cup Riesling wine
1 cup chicken stock
1 sachet d'epices of 8 peppercorns, 1 bay leaf and 6 parsley stems wrapped in cheesecloth
3 1/2 ounces creme fraiche
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