Chicken With Tomato Cognac-Wine Sauce And Mushrooms

Name: Chicken With Tomato Cognac-Wine Sauce And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (4 lb) frying chicken, cut into pieces, salt and pepper, 3 tablespoons butter, 2 tablespoons olive oil, and more.

Yes, Chicken With Tomato Cognac-Wine Sauce And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!