Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

From the Italian Inn Cookbook

Ingredients Nutrition

Directions

  1. In a large skillet melt ½ c butter. Fry chicken until golden, about 5 minutes on each side.
  2. Warm cognac in small saucepan. Divide over chicken in skillet and ignite.
  3. Heat remaining butter in 5 qt Dutch oven.
  4. Saute mushrooms and onions about 10 minutes, stirring several times.
  5. Add chicken, salt, pepper, bay leaf, thyme, 1 cup sauterne, and chicken broth.
  6. Cover and simmer over low heat 20 minutes or until chicken is fork tender.
  7. In a small bowl, make a smooth paste of cornstarch and remaining sauterne.
  8. Gradually add to chicken, simmer, stirring 5 minutes.
  9. Stir in heavy cream; simmer uncovered 10 minutes. Remove bay leaf.
  10. Serve in chafing dish or over candle warmer.

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