Chicken With Tomato Cognac-Wine Sauce and Mushrooms |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled. Ingredients:
1 (4 lb) frying chicken, cut into pieces |
salt and pepper |
3 tablespoons butter |
2 tablespoons olive oil |
1 medium onion, finely chopped |
2 tablespoons fresh minced garlic (or to taste) |
3/4 lb fresh white button mushrooms (thinly sliced or chopped) |
2 teaspoons dried chili pepper flakes (or to taste) |
2 tablespoons flour |
1/2 cup dry white wine |
2 tablespoons cognac (can use a little more if desired) |
1 cup chicken broth |
3 cups canned chopped tomatoes, drained |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh basil |
1/2 teaspoon dried oregano |
salt and pepper |
cooked linguine |
grated parmesan cheese |
Directions:
1. Set oven to 350 degrees.
2. Season the chicken pieces with salt and pepper.
3. heat oil and butter in a large Dutch oven over medium heat.
4. Add in the chicken pieces and brown on both sides; remove and set aside.
5. To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
6. Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
7. Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
8. Return the browned chicken back to the pan.
9. Cover and bake for about 45 minutes, or until the chicken is done.
10. Remove the cooked chicken to a large platter, tent with foil to keep warm.
11. Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
12. Add in parsley, basil and dried oregano; simmer for a few minutes more.
13. Season with salt and pepper to taste.
14. Serve the sauce on the cooked linguine with the chicken.
15. Pass the parmesan cheese at the table.
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