Cockerel in Riesling Mushroom Sauce with Ribbon Noodles

INGREDIENTS

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