This recipe is somewhat reminiscent of the Riesling chickens of Alsace, but it has developed its own character in our area and also in my family in the preparation.
Preparation:
Cut up a roast chicken, season with salt and pepper and dredge in flour. Place the pieces in an ovenproof dish, sprinkle with diced onions and garlic, add sliced mushrooms on top. Mix ½ glass of dry wine (Riesling from the Rheingau is best, but apple wine is also acceptable), 1/8 l sour cream and a little water and pour around the chicken pieces. Cover the dish (use aluminium foil if necessary) and cook in a hot oven for about 60 minutes. Potatoes or noodles go well with this. If you want to make it more alcoholic, add 1 glass of apple schnapps.