Chicken With Tomato Cognac-Wine Sauce and Mushrooms

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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