To the pan add butter, onions and vegetables cooking until soft, about 5-8 minutes. Add garlic to pan and cook until fragrant, about 45 seconds.

Add chicken in and cook until browned slightly, about 5 minutes then de-glaze pan with brandy, scraping up any browned bits. Add Riesling reduce heat to a simmer and cook for 20-25 minutes.

At the end of the 20 minutes, raise heat to high to slightly reduce liquid in pan, about 3-5 minutes.

Cut heat and add the crème fraîche, stirring to combined. Serve immediately over noodles or rice or over a puree.