Recipe by Kittencal@recipezazz
This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.
Top Review by Sheri Lou
I enjoyed this. I purchased a miniature bottle if cognac in order to try this recipe. I used skinless chicken breast that I pounded flat (between sheets of plastic wrap) and cut into chunks. I was amazed at how delicious the leftovers were the next day.
- 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 See How It's Made
- Set oven to 350 degrees.
- Season the chicken pieces with salt and pepper.
- heat oil and butter in a large Dutch oven over medium heat.
- Add in the chicken pieces and brown on both sides; remove and set aside.
- 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.
- Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
- Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
- Return the browned chicken back to the pan.
- Cover and bake for about 45 minutes, or until the chicken is done.
- Remove the cooked chicken to a large platter, tent with foil to keep warm.
- Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
- Add in parsley, basil and dried oregano; simmer for a few minutes more.
- Season with salt and pepper to taste.
- Serve the sauce on the cooked linguine with the chicken.
- Pass the parmesan cheese at the table.