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.
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.