Chicken in cognac sauce
4 servings
30 minutes
Chicken in cognac sauce is an exquisite dish of French cuisine that embodies a harmony of flavors and aromas. This recipe originates from traditional French meat cooking methods where tender chicken meat is infused with the aromas of white wine, butter, and aromatic herbs, creating a rich and deep flavor. The cognac sauce adds a refined note of the noble drink that highlights the tenderness of the meat while the cream softens its structure, making the texture more velvety. This dish is perfect for special occasions and festive dinners, delighting with its sophisticated taste and rich aroma. It pairs well with light sides like mashed potatoes or fresh baguette, allowing one to enjoy every exquisite nuance of its rich flavor palette.
1
Tie the legs and wings of the chickens and place the bodies in a cast-iron roasting pan, pour in wine, add 100 g of butter, salt, pepper, parsley, onion, garlic, and bay leaf. Place the roasting pan on low heat. During roasting, baste the chickens with the juices that form.
- Dry white wine: 250 ml
- Poussin (young chicken): 1 kg
- Butter: 125 g
- Parsley: 60 g
- Onion: 60 g
- Garlic: 4 cloves
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Salt: to taste
2
Remove the cooked chickens from the oven, untie them, coat with egg yolk on all sides, and drizzle with melted butter. Then roast the chickens in a well-heated (190–200 degrees Celsius) oven, on the stove, or electric grill, carefully turning to avoid damaging the breadcrumb layer.
- Egg yolk: 2 pieces
- Butter: 125 g
3
Prepare a sauce from the juice in which the chickens were fried, adding cream and cognac.
- Cream 20% fat: 100 g
- Cognac (brandy): 60 g
