Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces.

Ingredients Nutrition


  1. In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
  2. Transfer bacon to paper towels to drain.
  3. Coat chicken pieces in flour, salt and pepper.
  4. Brown chicken in hot bacon fat on both sides.
  5. Add garlic, onions, mushrooms and carrots.
  6. Saute' 2 minutes to soften.
  7. Pour cognac into a small glass.
  8. Remove pan from heat, pour in cognac, put pan back on the flame.
  9. Flambe' by lighting a long match and holding it just above the pot and light the fumes.
  10. The brandy will catch fire and the flames will burn out within 1 minute.
  11. (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
  12. When the wine is well blended, add the herbs.
  13. Cover and simmer for 1 hour.
  14. Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
  15. You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
  16. (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
  17. Serve atop noodles or rice.


Most Helpful

Excellent Recipe, thanks for sharing !! I used two cornish hens and it was a great way to use them. My husband loved this meal.

Heidi Borman July 09, 2008

So so so so good!! I have made this twice...once with chicken the second with rabbit.All I can say is...Thank you! Thank you for posting this.I love that this one has the addition of cognac/brandy.This is the best one I have tried yet and I love the fact that it is cooked via stovetop.No heating the whole kitchen as some of the other recipes require cooking in the oven.Mine cooks for an hour and a half to two hours for complete fall off the bone tenderness!Simply amazing!

ChefWantABe January 03, 2012

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