Chicken With Tomato Cognac-Wine Sauce and Mushrooms

This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.

• Ready In: 1 hr 15 mins
• Serves: 4

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.